Autumn Tagine

1/4	tsp	crushed hot chilies
3	cups	sweet potatoes peeled and cut into 1-inch cubes
2	cups	chickpeas
1 1/2	cup	vegetable broth
1/2	head	cauliflower florets
2	cups	peas

1	Saute' the onion in a large soup pot until soft, about 4-5 minutes.
2	Add the garlic through hot chilies and stir for one minute.
3	Add the sweet potatoes, chickpeas, and broth. Bring to a boil, cover, reduce heat, and simmer for 5 minutes.
4	Add the cauliflower and peas, cover, and simmer for about 12 minutes or until the vegetables are tender.
5	Serve over rice or couscous, and garnish with cilantro if desired.

Servings: 6

Nutrition Facts

Serving size: 1/6 of a recipe (16.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.