Cut carrot, yellow squash and zucchini into rounds
Heat the oil in a large saucepan over medium heat.
Add the spices and onion and sauté for about 15 seconds or until the spices are well mixed and the mixture is fragrant (be careful not to burn the spices).
Add broth and coconut milk and scrape well to mix.
Add the zucchini, carrot, pepper and cauliflower. Mix well and cook for about 10 minutes, covered.
Add lime juice, maple syrup and chickpeas, mix and continue cooking 5 minutes
Serve and garnish if desired.