About 6 cups of veggies chopped into bite sized piecessuch as onions, mushrooms, peppers, eggplant, zucchini, and cherry tomatoes
3/4teaspoonground cumin
3/4teaspoonground cinnamon
1/2teaspoonground turmeric
1/4teaspoonground cardamom
1/4teaspooncayenne
3cupsvegetable stock
1/2cupgolden raisinsre-hydrated for 30 in hot water and drained
4tablespoonstomato paste
1 1/2tablespoonsgrated lemon rind
1/4teaspoonsalt
115 1/2-ounce can chickpeas (garbanzo beans), rinsed and drained
1/2cupchopped fresh cilantro
1.5Tfresh lemon juice
1 1/2Ccouscous
Instructions
Preheat oven to 375 degrees.
Place your veggies in a medium bowl and drizzle with a little olive oil. Salt and pepper.
Place on baking sheet and roast for about 30 minutes. (If using cherry tomatoes wait and add them to the baking sheet after about 20 minutes)
Put veggies in a large pan. Add to veggies cumin, cinnamon, turmeric, cardamom and cayenne; saute 1-2 minutes. Add stock, and next 5 ingredients; bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.