INGREDIENTS
4
Carrots
3
Celery stalks, large
3 cups
Chickpeas, from a can
4 cloves
Garlic
2 tbsp
Ginger, Ground
1
Lemon, Juice of
2
Onions
1
Parsley
8
Roma tomatoes
1/4
Of a cup tomato paste
1 cup
Tomato puree
8 cups
Vegetable broth, Low Sodium
2 tbsp
Paprika
10
Saffron threads
1
Salt and pepper
2 tbsp
Turmeric
1 tbsp
Olive oil
2 tbsp
Cumin