Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 5 garlic cloves, chopped
• 5 carrots, sliced
• 1 potato, peeled and cubed
• 1/2 head cauliflower, chopped
• 1 tablespoon cumin
• 2 teaspoons turmeric
• 1 teaspoon ground ginger
• pinch red pepper flakes
• 1 tablespoon tomato paste
• 1 14-ounce can diced tomatoes
• 1 quart vegetable broth
• 1 can chickpeas, rinsed and drained
• 1/2 teaspoon kosher salt and a few grinds pepper
• for serving: fresh cilantro, lemon wedges, and flatbread/naan/cornbread (optional)

Instructions

1. Warm olive oil in a large pot or dutch oven over medium heat.
2. Add onion, garlic, carrots, potatoes, and cauliflower, and cook for 10 min, stirring occasionally, until beginning to soften.
3. Add cumin, turmeric, ginger, a pinch red pepper flakes, salt, pepper, and tomato paste. Stir around until the spices get toasty and fragrant.
4. Add tomatoes, broth, chickpeas, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 20 - 30 minutes until everything's tender and cooked through.
5. Sprinkle with cilantro and serve with lemon wedges and flatbread.