2 teaspoons extra-virgin olive oil

1 cup chopped onion

1/2 teaspoon ground coriander

1/2 teaspoon caraway seeds, crushed

1/8 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 garlic clove, minced

3  and 2/3 cups vegetable stock

1 pkg Save the Season sliced peppers

1 pkg Save the Season sliced or shredded carrots

1 pkg Save the Season chopped kale

1 tablespoon harissa

1 1/2 teaspoons tomato paste

3/4 teaspoon salt

1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

1 1/2 teaspoons honey



Heat oil in a large saucepan over medium-high heat. Add onion and carrots, sauté 5 minutes. Add spices and garlic; let toast until light brown. Add all other ingredients and let simmer for 15 minutes. Serve with a crusty bread or over couscous.