INGREDIENTS
3 lb
butternut squash
2
rosemary
2 tbsp
olive oil
2 cups
leeks
3/4 cup
carrots
3 medium cloves
garlic
1/4 tsp
ground cumin
1/4 tsp
smoked paprika
1 pinch
cayenne
5 cups
chicken broth
1
bay leaf
1 tbsp
coconut oil
1 serving
Salt & Pepper
15 oz
canned chickpeas
3 tbsp
oil
1 pinch
salt
1/2 tsp
spice blend