INGREDIENTS
1
14-5 ounce can chickpeas
1/2
Apple, red
1 cup
Brown lentils
2
Carrots, large
2
Celery stalks
1/3 cup
Cilantro
1 tsp
Coriander, ground
4 cloves
Garlic
2 cups
Tomatoes, canned
1
Yellow onion
1 14.5 ounce can
Coconut milk, full fat
8 cups
Vegetable broth
1 cup
Quinoa, cooked
1/4 tsp
Cayenne pepper
3 tsp
Curry powder
1
Salt and freshly ground black pepper
3 tbsp
Olive oil, extra virgin
2 tsp
Cumin, ground