Chickpea Stew

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2 tablespoons olive oil

2 cups chopped onion

3 cloves garlic, minced

2 teaspoons toasted cumin seed, ground

2 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled

1 (16-ounce) can tomatoes, including liquid, chopped

3 cups beef stock or broth

1 cinnamon stick

3 carrots, cut diagonally into 1/2-inch thick slices

3 cups blanched broccoli florets

2 medium yellow squash, cut into 1-inch pieces

1 (10 1/2-ounce) can chickpeas, drained

2 tablespoons minced fresh cilantro

2 teaspoons minced fresh ginger