• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 1 medium onion, diced
• 2 celery stalks, diced
• 1 red pepper, thinly sliced
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground pepper
• 1 teaspoon salt
• 3 carrots, cut in 1/4 inch rounds
• 1 fennel bulb, stalks removed and cut in bite sized pieces
• 1/2 head cauliflower, cut into florets
• 3 cups cooked chickpeas
• 1 (28 ounce) can crushed tomatoes
• 2 cups vegetable broth
• 2 cloves garlic, minced

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