Servings: 4

1 red onion, chopped 1 red onion, chopped
1 carrot, chopped 1 carrot, chopped
1 green bell pepper, chopped 1 green bell pepper, chopped
1 garlic clove, minced 1 garlic clove, minced
1/1/2 tsp fresh ginger, minced 1/½ tsp fresh ginger, minced
2 Tbsp tomato paste 2 Tbsp tomato paste
1/4 tsp ground cinnamon ¼ tsp ground cinnamon
1/2 tsp ground cumin ½ tsp ground cumin
1/2 tsp smoked paprika ½ tsp smoked paprika
1/4 tsp ground turmeric ¼ tsp ground turmeric
1/8-1/4 tsp cayenne pepper ⅛ to ¼ tsp cayenne pepper
2 cups vegetable broth 2 cups vegetable broth
1 cup green beans, cut into 1" pieces 1 cup green beans, cut into 1" pieces
2 cups mushrooms, diced 2 cups mushrooms, diced
1 1/2 cups (or 1 can) chickpeas, drained and rinsed 1 ½ cups (or 1 can) chickpeas, drained and rinsed
2 Tbsp fresh cilantro or parsley, minced 2 Tbsp fresh cilantro or parsley, minced
1 lemon, blended (with seeds removed) 1 lemon, blended (with seeds removed)
1 Tbsp raisins (I used about 1/4 cup) 1 Tbsp raisins (I used about ¼ cup)

Heat ¼ cup of water in a large saucepan over medium heat. Add the onion, carrot and bell pepper. Cover and cook for 5 minutes.
Stir in garlic, ginger, tomato paste and spices. Add broth, green beans, mushrooms and chickpeas. Bring to a boil. Reduce heat to low, cover, and simmer about 20 minutes, until the veggies are tender.
Stir in cilantro, lemon and raisins and cook 5 minutes longer.
Taste to adjust seasonings. Serve hot.