INGREDIENTS
1 tbsp
olive oil
1
yellow onion, chopped
2
stalks celery, chopped
1 cup
baby carrots, halved
5 cloves
garlic, minced
2 tbsp
fresh ginger, grated
1 1/2 cups
vegetable broth
2 28 ounce cans
whole tomatoes
1/2 cup
traditional hummus (or roasted garlic)
1 13.5 ounce can
coconut milk
1 tsp
sea salt
1/2 tsp
turmeric
2 tsp
paprika
2
to 3 sprigs of thyme
baby spinach
1 15 ounce can
chickpeas, rinsed and drained
1 tbsp
olive oil
1 tsp
cumin
1/2 tsp
chili powder
1/4 tsp
paprika
1/2 tsp
sea salt