Ingredients

• 2 cups small cauliflower florets
• 1 1/2 cup cubed butternut squash
• 1 cup pearl onion , peeled
• 2 carrots , sliced diagonally
• 1 stalk celery , sliced
• 1 1/2 cup canned whole tomatoes , roughly crushed
• 1 1/2 cup sodium-reduced vegetable broth
• 1/2 cup dried apricots or raisins
• 1 tablespoon olive oil
• 2 teaspoons harissa paste (optional)
• 1 teaspoon coarsely ground coriander seeds
• 1 teaspoon coarsely ground cumin seeds
• 1 cinnamon stick
• 1 398 ml can chickpeas , rinsed and drained
• salt and pepper
• 2 small green or yellow zucchinis , halved lengthwise and cut in 1/2-inch thick slices
• 1 tablespoon lemon juice
• 4 tablespoons chopped cilantro
• 2 tablespoons sliced toasted almonds