Moroccan Chickpea and Cauliflower Stew

drmcdougall.com

Soosie

By Emma Roche

Prep Time: 10 min

Cook Time: 40 min

1 Medium onion, diced

2 Cloves Garlic, minced

½ Cup Low sodium vegetable broth (or water)

½ Tsp Chili powder

3 Tsp Cumin

1 Tsp Sweet (regular) paprika

2 ½ Cups Cooked chickpeas (or 2 15-oz. cans, drained and rinsed)

14.5 Ounce Can Chopped tomatoes

¼ Tsp Cinnamon

½ Cup Low sodium vegetable broth (or water)

3 Tbsp Raisins

16 Ounces Frozen cauliflower florets

8 Ounces Frozen green beans

2 Tbsp Apricot preserves

¼ Tsp Ground black pepper

Salt (optional) to taste

4 to 6 Cups Cooked brown rice, to serve

Directions at drmcdougall.com

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