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Ingredients
  • 1½ tbsp coconut oil
  • 1 large white onion, sliced
  • 5 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 3 stalks of celery, finely sliced
  • 2 tsp ground cumin
  • 1½ tsp ground cinnamon
  • 2 tsp smoked paprika
  • ½ tsp groundnutmeg
  • ¼ tsp red chilli powder (increase or reduce based on personal preference)
  • ½ tsp grated fresh ginger
  • ½ tsp saffron threads
  • 2 tbsp tomato paste
  • 4 large ripe tomatoes, roughly chopped
  • 800 ml vegetable stock or water
  • 1½ cup cooked chickpeas
  • ½ cup green lentils, uncooked
  • ½ cup quinoa, uncooked
  • ⅓ cup each of fresh coriander and parsley, finely chopped
  • Juice from half a lemon
  • Sea salt and black pepper to taste
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