This recipe is from Suppers Shalom, which shares healthy recipes for the Jewish holidays.
In a large skillet heat olive oil, add diced onion and garlic and cook over medium heat until tender. Add sliced carrots and cook for a few minutes until slightly tender. Add quartered tomatoes and then cover.In a separate deep pot add coconut milk and canned diced tomatoes. Add cauliflower florets to this broth and cook for a few minutes until slightly soft. Add the sauted vegetables, garbanzo beans and spices. Cover and simmer for a few minutes. Add torn Swiss chard leaves, stir and cover. The leaves will wilt quickly.To finish add lime juice and garnish with cilantro.