INGREDIENTS
2 cans
cooked chickpeas, cooked
2 cups
Baby spinach
1 cup
Carrot
1 cup
Celery
2 tsp
Coriander, ground
4 cloves
Garlic
1 cup
Onion
1 tbsp
Sun dried tomatoes
14 1/2 oz
Tomatoes, fire-roasted
2 tbsp
Tomato paste
1 tsp
Agave or honey
1 tbsp
Chili garlic sauce
1 tsp
Black pepper
1/2 tsp
Cinnamon, ground
2 tsp
Paprika
1 tsp
Salt
2 tbsp
Olive oil
2 tsp
Cumin, ground
3 cups
Vegetable broth or water