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Ingredients
  • subheading: SCALE:
  • ¼ cup olive oil
  • 4 cloves garlic, finely chopped
  • 1 large sweet onion, diced
  • 2 large carrots, peeled and cut into ½-inch chunks
  • 2 cups butternut squash cubes (1-inch)
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne
  • 4 cups vegetable broth
  • 1 28-ounce can whole peeled tomatoes, hand crushed
  • 2 14-ounce cans chickpeas, drained and rinsed
  • 4 cups baby spinach
  • Vegan Yogurt (such as Forager’s)* see note
  • Chopped parsley and mint for serving, optional
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