INGREDIENTS
1/2 cup
Carrots
1/2 cup
Chickpeas, cooked
4 cloves
Garlic
1 tsp
Ginger, fresh
1 cup
Mushrooms
1/2 cup
Onion
1 cup
Spinach
1/2 cup
Veggies
2 cups
Broth
2 tsp
Soy sauce/tamari
1/2 tsp
Black pepper
1/4 tsp
Cayenne
1/4 tsp
Cinnamon
1
Cornstarch to thicken
1/2 tsp
Salt
1 tsp
Sugar
1/4 tsp
White pepper
2 tsp
Rice vinegar
1/4 tsp
Cumin
1 1/2 cups
Water