Moroccan Stew

Ingredients

• 2 cups cauliflowerets
• 3 medium carrots, cut into 2-inch julienned strips
• 1 medium onion, quartered and thinly sliced
• 2 teaspoons olive oil
• 1 cup sliced zucchini
• 1/2 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• Hot cooked rice, optional