Moroccan Vegetables

In a measuring cup, whisk broth with tomato paste, a few dashes of cinnamon and ginger, cumin, coriander, and paprika until well combined. Line a skillet with a thin layer of the broth mixture and sauté onions and carrots over high heat until onions are softer and translucent. Add remaining broth and vegetables, plus chopped raisins, stirring to combine. Once boiling, cover and reduce to low and simmer until vegetables are fork-tender but not mush, about 5-7 minutes. Enough liquid should be left to coat everything, but if not, add a splash of water or vegetable broth. Add cayenne as desired plus salt to taste.