Moroccan Chickpea and Cauliflower Stew Recipe | Dr. McDougall

Ingredients

• 1 Medium onion, diced
• 2 Cloves Garlic, minced
• 1/2 Cup Low sodium vegetable broth (or water)
• 1/2 Tsp Chili powder
• 3 Tsp Cumin
• 1 Tsp Sweet (regular) paprika
• 2 1/2 Cups Cooked chickpeas (or 2 15-oz. cans, drained and rinsed)
• 14.5 Ounce Can Chopped tomatoes
• 1/4 Tsp Cinnamon
• 3 Tbsp Raisins
• 16 Ounces Frozen cauliflower florets
• 8 Ounces Frozen green beans
• 2 Tbsp Apricot preserves
• 1/4 Tsp Ground black pepper
• Salt (optional) to taste
• 4-6 Cups Cooked brown rice, to serve