Ingredients
1 tbs coconut oil
1 onion chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 carrot, chopped
1 parsnip, chopped
4 sweet potatoes peeled, cubed
3 1/2 cups of vegetable broth
1 can diced tomatoes
1 1/2 cups cooked chick peas
1 cup cooked lentils
2 1/2 teaspoons grated ginger
1 tsp cinnamon
1 1/2 tsp each ground coriander, curry powder, cumin, smoked paprika
1/4 cup raisins
salt and pepper to taste (for kick ad dry ground chillies)
chopped raw cashews
chopped fresh cilantro
Directions
In a large pot, on med- low heat, saute onions, garlic, celery, carrot, and parsnip with coconut oil. Cook until vegetables soften.
Add sweet potatoes, tomatoes, stock and spices. Bring to a boil. Reduce to low and simmer for 15- 20 minutes.
Add chickpeas and lentils and simmer for 5 min.
Remove from heat. Stir in raisins.
Garnish with chopped cilantro and cashews.
