Moroccan Spiced Tempeh with Rice - Willa Wellness

Ingredients

• 2 carrots, peel, halved lengthwise and cut into 1/2-inch slices
• 1 cup chickpeas, rinsed and drained
• 1 small yellow onion, cut into 1/4-inch pieces
• 1/2 cup golden raisins
• 2 tablespoon fresh ginger root, peeled and finely chopped
• 2 cloves garlic, finely chopped
• 6 – 8 springs fresh thyme
• zest of 1 lemon
• 1 tablespoon extra-virgin olive oil
• 3 teaspoons coarse salt, plus more as needed
• 2 teaspoons freshly cracked black pepper, plus more as needed
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 pinch of ground cinnamon
• 1 package of tempeh, I used Organic Flax Tempeh by Lightlife if you live in Minneapolis, try Tempeh Tantrum
• 1/2 – 1 cup vegetable broth
• cooked brown rice for serving