North African cooking features heady, warming spices that can be amped up or toned down to suit your style.
In a large skillet or pot with a lid, heat the oil over medium heat. Add onions, mushrooms, salt, and spices. Cook, while stirring occasionally for about 8 to 10 minutes, until the onions become translucent and the mushrooms have released most of their liquid and have browned.
Add garlic, chickpeas, sweet potato, waxy potatoes, coconut milk, and tomatoes. Cook for 15 minutes then add cauliflower. Continue cooking on a low simmer for another 10 to 15 minutes, or until the sauce has thickened and reduced and vegetables are tender. Add lemon juice and taste. Add more salt, if necessary. Serve over Lemon-Parsley Quinoa, garnished with a dollop of cashew sour cream and parsley.