Moroccan Fall Vegetable Stew

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onions, chopped
• 6 cloves garlic, crushed
• 2 teaspoons sea salt
• 2 teaspoons curry powder
• 2 teaspoons ground cardamom
• ½ teaspoons black pepper
• 1 pinch cayenne pepper
• 3 large carrots, chopped
• 3 medium red potatoes, chopped
• 1 large delicata squash, seeded and chopped
• ½ cups Zante currants (optional)
• 2 cups tomato sauce
• 2 cups cooked chickpeas
• 1 cup water
• 1 cup raw almonds, roasted
• ½ cups dried black mission figs, chopped
• ¼ cups fresh mint, chopped