• prep: 20 min
• cook: 30 min
• total: 50 min

servings:

This recipe feeds a crowd! For a smaller family, click here for the 4-serving version of the recipe or click on the serving number to scale it to as many servings as you need.

• 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-ounce can chick-peas rinsed and drained
• 2 16-ounce 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
• 1 teaspoon salt optional, if using water
• harissa or hot chile sauce or hot sauce for the table

Click Here For Step-By-Step Instructions