Cauliflower Chickpea Tagine

If you have a tagine, by all means use it! But you can also make this hearty, spicy Moroccan stew in a regular pot.
Yield	6 servings
Time	1 hour
Tools	tagine or large pot with lid wooden spoon
Ingredients	1 T olive oil 1 large onion, thinly sliced 3 cloves garlic, sliced salt 1 large head cauliflower, broken into florets 3 carrots, thinly sliced 2 c chickpeas, soaked and cooked or canned and drained 2 c crushed or diced tomatoes, with juice 1 c vegetable broth ¼ c raisins 1½ t cumin 1 stick cinnamon or 1 t ground cinnamon 1 t turmeric ½ t harissa or a dash of cayenne ½ c toasted almonds, slivered or chopped
Directions	Heat the oil over medium heat, add onions, and sauté for about 5 minutes, until translucent. Add garlic and a dash of salt and sauté another minute. Add everything except the almonds and bring to a boil. Lower heat, cover, and simmer for an hour. Remove cinnamon stick, top with almonds, and serve over your favorite grain.
Notes	Recipe adapted from The Urban Vegan – read my review. Buy it: Amazon.com \| Amazon.co.uk
Help	Abbreviations \| Conversions \| Cooking tips