INGREDIENTS
2
Carrots, large
2 cups
Chickpeas, cooked
1 tsp
Coriander, ground
1/2 cup
Dried apricot, heaping
8
Garlic cloves
1 handful
Parsley, fresh leaves
2
Russet potatoes, large
1
Sweet potato, large
2 cups
Tomatoes, canned whole
2
Yellow onions, medium
1 qt
Vegetable broth, low-sodium
1
Lemon, juice of
1 tsp
Cinnamon, ground
1 tbsp
Harissa spice blend
1
Salt
1/2 tsp
Turmeric, ground
1/4 cup
Private reserve extra virgin olive oil