Moroccan Vegetable Stew

By Sunset
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2 tablespoons olive oil

3 cloves garlic, peeled and crushed with the side of a knife

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon cayenne

1/4 teaspoon ground cinnamon

5 cups vegetable or chicken broth

4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths

2 1/2 cups diced peeled eggplant

2 1/2 cups sliced (1/2 in. thick) zucchini

2 cups cauliflower florets

1 cup diced onion (about 5 oz.)

2 cans (14 1/2 oz. each) stewed tomatoes

1 can (15 oz.) garbanzos, drained and rinsed

3/4 cup dried currants

1 cup chopped toasted almonds

1/2 tablespoon kosher salt

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