CAULIFLOWER-CHICKPEA TAGINE

Ingredients:

• * 1 T olive oil
• * 1 large onion, thinly sliced
• * 3 garlic cloves, slices
• * 1 large head of cauliflower, broken into florets
• * 3 carrots, sliced thinly
• * 1 15-oz can of chickpeas, drained [or 2 cups fresh-cooked chickpeas]
• * 1 15-oz can of crushed tomatoes
• * 1 cup vegetable broth
• * 1/4 cup raisins
• * 1 cinnamon stick
• * 1 tsp turmeric
• * 1 1/2 tsps cumin
• * 1/2 tsp harissa [Use less, or just a dash of cayenne, if you're not a fan of heat]
• * 1/4 cup toasted, slivered almonds
• * Salt, to taste

Directions:

In a large pot, heat oil over medium heat, and sauté onions until translucent. Add garlic and sauté another minute. Add a bit of salt to slow down the cooking, if needed.

Add remaining ingredients, except almonds. Bring to a boil, then lower to simmer. Cook covered for about an hour, or until all vegetables are soft. Top with almonds before serving.

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