Vegan Rockin’ Moroccan Stew - Jazzy Vegetarian - Vegan and Delicious!

Ingredients

• 1 large red onion, chopped
• 4 large carrots, peeled and cut in 1-inch slices
• 4 small (or 3 large) russet or Yukon gold potatoes, peeled and cut in 1-inch cubes
• 1 very small cauliflower, cut in florets
• 1 medium eggplant, peeled and cut in 1-inch cubes
• 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed (see note)
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• ¼ to ½ teaspoon cayenne pepper (to taste, use 1/2 teaspoon for very spicy)
• ¼ to ½ teaspoon salt, to taste
• 2½ cups vegetable broth, plus more as needed