Servings: 4 to 5

1 large carrot, chopped 1 large carrot, chopped
1 cup chopped green beans 1 cup chopped green beans
1 medium yellow onion, diced 1 medium yellow onion, diced
1 leek, chopped 1 leek, chopped
1 bell pepper, chopped 1 bell pepper, chopped
2 cloves minced garlic, or to taste 2 cloves minced garlic, or to taste
1 can low-sodium kidney beans, drained 1 can low-sodium kidney beans, drained
1 can low-sodium chickpeas, drained 1 can low-sodium chickpeas, drained
1 can low-sodium diced tomatoes 1 can low-sodium diced tomatoes
3 cups low-sodium vegetable broth 3 cups low-sodium vegetable broth
I medium potato, diced (optional) I medium potato, diced (optional)
Juice of 1 lemon Juice of 1 lemon
 
Spices: subheading: Spices:
1 tbsp cumin 1 tbsp cumin
1 tbsp coriander 1 tbsp coriander
1 tbsp chili powder 1 tbsp chili powder
¼ tsp ground black pepper ¼ tsp ground black pepper
1 tsp turmeric 1 tsp turmeric
½ tsp ground ginger ½ tsp ground ginger
1 tsp ground cinnamon 1 tsp ground cinnamon
2 tsp dried mint or a couple springs fresh 2 tsp dried mint or a couple springs fresh
1 tsp paprika 1 tsp paprika
½ tsp cayenne (or to taste) ½ tsp cayenne (or to taste)

Sauté onions and garlic for 4 minutes in a few tbsp broth.
Add the remainder of the 3 cups of broth and vegetables (except canned beans and tomatoes). Cook for 5 minutes.
Add beans and tomatoes. Add the spices. Simmer for 10 minutes.