Spanish Chickpea Stew with Cauliflower Broccoli Rice

Chickpea Stew:

• 1 tsp oil
• 1/2 cup chopped onion
• 3 cloves garlic finely chopped
• 12 oz of canned diced tomatoes unsalted, or 2 large juicy tomatoes
• 1 inch ginger
• 3/4 tsp paprika smoky or a combination of sweet and smoky
• 1/2 to 3/4 tsp cumin
• 1/4 tsp or more cayenne
• a generous dash of black pepper
• 1 bay leaf
• 1/2 tsp dried oregano
• 1 15 oz can chickpeas drained or 1.5 cups cooked chickpeas
• 1.5 cups vegetables chopped small such as cauliflower, carrots, zucchini, green or red bell pepper
• 1 cup or more water
• 1/2 to 3/4 tsp salt depends on if the chickpeas are already salted
• 1/2 tsp sugar or maple syrup or other sweetener

Cumin Scented Cauliflower Broccoli Rice:

• 1.5 cups cauliflower florets or 1 cup grated or shredded heaped
• 1.5 cups broccoli florets or 1 scant cup shredded
• 1/2 tsp oil
• 1/4 tsp cumin seeds
• 1/4 tsp or more salt
• 1/4 tsp garlic
• 1 Dash of cayenne optional
• a good dash of lemon juice