INGREDIENTS
1 tsp
Aleppo pepper
2
Carrots
2 cups
Chickpeas, dry
1 oz
Cilantro, fresh
1 tsp
Coriander, ground
3
Garlic cloves
1
Green bell pepper
3
Red chili peppers
1 15 ounce can
Tomatoes, with juice
1
Yellow onion
6 cups
Vegetable broth, low-sodium
1
Lemon, juice of
1/2 tsp
Allspice, ground
1
Salt
1/2 tsp
Turmeric, ground
1
Private reserve or early harvest greek extra virgin olive oil
1 tsp
Cumin, ground