Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large sweet onion, halved and cut in strips
• 4 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 2 slices lemons
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 14 1/2 ounces low sodium vegetable broth
• 2 lbs cauliflower, cored, cut into 2-inch-long florets
• 6 carrots, peeled, cut into 2-inch-lengths
• 29 ounces fire-roasted whole tomatoes, undrained (2 - 14.5 oz cans)
• 15 ounces chickpeas, drained (1 can)
• 1/2 cup raisins
• 1 cinnamon stick
• 2 medium zucchini, cut into 1-inch chunks
• 1/4 cup toasted slivered almonds
• 1/4 cup cilantro leaf
• freshly cooked couscous, accompaniment (or orzo or rice for the folks' at Ponce Plaza!)

Instructions

1. Heat oil in a large Dutch oven over medium heat; add onion and sauté 6 minutes, or until soft and translucent.

2. Stir in garlic, cumin, ginger, lemon slices, bay leaves, salt and pepper and cook, stirring, until fragrant.

3. Pour in broth; add cauliflower, carrots, tomatoes with their juice, chickpeas, raisins and cinnamon stick.

4. Bring to a boil, breaking up tomatoes into large chunks with a spoon.

5. Reduce heat to low, cover pot and simmer 15 minutes, stirring several times.

6. Add zucchini chunks; cover pot and continue to simmer 10 minutes longer or until tender.

7. To serve, spoon couscous into serving bowls; top with the cauliflower tagine and juices from pot.

8. Sprinkle almonds and cilantro over each serving.