Directions

1. In a high-sided stock pot or skillet over medium heat, add olive oil and sauté onions for 2 to 3 minutes.
2. Add the garlic and spices and stir continuously for another 2 minutes until they become aromatic.
3. Stir in the celery, carrots, sweet potato, and cauliflower and cook for about 5 minutes, stirring occasionally.
4. Add tomatoes and chickpeas, with their liquid, and stir to combine. Stir in golden raisins, cover, and simmer on low heat until vegetables are tender, about 15 to 20 minutes. (If the stew looks dry, stir in ½ cup of water.)
5. Taste and season, if needed. Serve warm and enjoy!