Ingredients
1 tablespoon canola oil1 medium onion, finely chopped4 garlic cloves, minced3 teaspoons ground coriander 1-1/2 teaspoons ground cinnamon1 teaspoon ground ginger1 teaspoon ground turmeric1/2 teaspoon cayenne pepper2 tablespoons tomato paste2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained3 cups cubed peeled sweet potatoes (about 1 pound)3 cups fresh cauliflower florets (about 8 ounces)4 medium carrots, cut into 3/4-inch pieces (about 2 cups) 2 medium tomatoes, seeded and chopped2 cups chicken broth1 cup light coconut milk1/2 teaspoon pepper1/4 teaspoon saltMinced fresh cilantroHot cooked brown riceLime wedgesPlain yogurt, optional
Preparation
In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker.
Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt.
Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.
