• 2 Tablespoons Refined Coconut Oil
• 1 Small Onion, Diced
• 2 Cloves Garlic, Minced
• 1 Teaspoon Ginger, Minced
• 1 Teaspoon Maple Sugar
• 1 Tablespoon Sweet Paprika
• 1/2 Teaspoon Cumin
• 1/2 Teaspoon Chili Flakes
• 1/4 Teaspoon Oregano
• 1/8 Teaspoon Cayenne
• 1 (15 oz) Can of Chickpeas, Drained and Rinsed
• 2 Cups Sweet Potatoes, Peeled and Diced
• 1 Can (15 oz) Fire Roasted Crushed Tomato
• 4 oz Mushrooms Sliced 
• 1/2 Cup Peas
• 2 Carrots, Peeled and Diced
• 2 1/2 Cups Vegetable Broth
• 5 oz Fresh Spinach (or Kale)
• Serve over a plate of Quinoa Serve with Naan Bread
• Top off with Chopped Candied Walnuts for an extra bit of crunch!

Instructions:

1. Over Medium Heat, heat the Coconut Oil in a large Pot (or a Dutch Oven). After the Oil starts to shimmer add the Onion and cook until it begins to become translucent ( 4 Minutes or so). 
2. Add Garlic and Ginger to the pan. Cook for 2 to 3 minutes. Add in your Maple Sugar, Sweet Paprika, Cumin, Chili Flakes, Oregano and Cayenne. Cook until fragrant (another 2 minutes).
3. Add your Chickpeas, Sweet Potatoes, Crushed Tomato, Mushrooms, Peas, Carrots and Vegetable Broth into your pot. Raise heat and bring to a boil.
4. Reduce heat to Medium Low and let simmer for 15 to 20 Minutes, or until the vegetables are all tender. 
5. Add your Spinach (or Kale) to your soup. Stir until wilted.
6. Serve in a bowl as is, or you can add it to your cooked Quinoa. Top off with Candied Walnuts for added texture and flavor. Serve with a side of Naan Bread.