Moroccan Chickpea and Vegetable Stew
From: jamiephares, via fatfreevegan.com

Servings: 4

This recipe is a life-saver on the Eat to Live program. You can eat it for any meal and you can eat as much of it as you want!  It's delicious.

• Pam cooking spray
• 2 cups cubed zucchini
• 1 cup chopped onions
• 1/2 cup chopped carrots (optional)
• 3/4 cup mushrooms (any kind)
• 1/2 cup broccoli
• 1 tablespoon minced garlic
• 1 cup vegetable broth
• 2 tablespoons raisins
• 1 1/4 teaspoons ground ginger
• 1 1/4 teaspoons ground cumin
• 3/4 teaspoons ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 2 (15 ounce) cans chickpeas (garbanzo beans), drained
• 1 (14 ounce) can no-salt-added stewed tomatoes, undrained

Using cooking spray, sauté onion, carrot, mushrooms and garlic, then add broccoli ; sauté 5 minutes. Stir in broth and the rest of the ingredients; bring to a boil.

Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.

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