Turmeric Roasted Cauliflower and Chickpea Stew

I made this from The Mediterranean Kitchen yesterday, and it received RAVE reviews from my peeps!! This is a "very good for you" Keeper!!!!
(serves 6)

1&1/2 t. ground turmeric
1&1/2 t. ground cumin
1&1/s t. ground cinnamon
1 t. ground coriander
1 t. smoked* paprika
1/1-1 t. cayenne (optional)
1/2 t. ground green cardamom
1/2 t. Moroccan seasoning* (Ras El Hanout)
1 whole head cauliflower, cut into small florets
5 med. sized organic* carrots, peeled and cut into 1" pieces
Kosher* salt and freshly* ground pepper
EVOO
1 large sweet onion, diced
6 garlic cloves, minced*
2 14 oz. cans chickpeas, drained and rinsed well*
1 28 oz. can diced tomatoes with juice (I used a 14 oz. can of fire roasted* diced toms. and
     2 small cans of tomato juice*
1/2 cup parsley leaves, stems removed, roughly chopped
Toasted slivered almonds (optional)
Toasted pine nuts (optional)

Preheat the oven to 475. In a small bowl, mix together the spices. Place the cauliflower florets and carrot pieces on a large rimmed*, lightly oiled baking sheet. Season with S&P. Add a little more that 1/2 of the spice mixture. Drizzle generously with olive oil, then toss to make sure the spices evenly coat the cauliflower and carrots. Bake in the oven for 20 min. or until the carrots and cauliflower soften and gain some color. Stir occasionally*. Remove from the heat. Put in a slow cooker. Add onion, garlic, chicken peas, tomatoes, and the rest of the spice mix. I also added half of the parsley, at this point*. Cover with the lid, and cook on high for 4 hours*. Check half way through the cooking time to see if the stew is getting dry*. If so, add a little water*. Divide into bowls and top with more parsley, almonds, and pine nuts.

"Amid all our wonderful diversity, we pursue an even greater unity in Christ."

Love,

MM