Cumin-Infused Vegetables and Chickpeas over Quinoa

Ingredients:

  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 4 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • 4 cups cauliflower florets
  • 1 medium eggplant, cut into 1/2-inch cubes
  • 2 15-oz. can chick-peas, rinsed and drained
  • 2 16-oz can diced tomatoes (fire-roasted preferred), with their juice
  • 1 cup raisins
  • 2 medium zucchini, cut into 1/2-inch cubes
  • 1 1/2 cups quinoa, rinsed well
  • 3 cups vegetable broth (or water, with vegetable bouillon or salt)
  • 2 cloves, garlic, minced
  • 1 teaspoon salt (optional, if using water)
  • harissa or hot chile sauce or hot sauce for the table

For Further Instructions:

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