Ingredients
2 cups cauliflowerets3 medium carrots, cut into 2-inch julienned strips1 medium onion, quartered and thinly sliced2 teaspoons olive oil1 cup sliced zucchini1/2 cup water1 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon ground coriander1/4 teaspoon ground cinnamon1/8 teaspoon cayenne pepper1/8 teaspoon pepper1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrainedHot cooked rice, optional
Preparation
In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired.
