Vegan Chickpea Tomato Stew

Heat a medium pot over low-medium heat. Once the pot is hot, add the coconut oil.
1 teaspoon coconut oil
Add the onion and cook for 3-4 minutes, or until fragrant and translucent. Stir in the carrots and cook another 5 minutes or so.
1 medium onion, 2 medium carrots
Stir in the garlic, ginger, turmeric, salt, pepper, cayenne pepper, cumin, and cinnamon. Cook another minute, stirring frequently.
3 cloves garlic, 1 thumb ginger, 1 teaspoon fresh turmeric, 1 teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon cayenne pepper, ½ teaspoon cumin, ½ teaspoon cinnamon
Add the tomatoes and stock, stirring to combine. Stir in the chickpeas, then cover and bring to a bowl boil. Reduce the heat to low and simmer for about 30 minutes, or until the carrots are tender.
400 grams (13.5 oz) canned tomatoes*, 250 ml (1 cup) vegetable broth, 300 grams (1 ½ cups) cooked or canned chickpeas
Taste and season as needed, and serve with rice, greens, and herbs. Leftovers can be kept in a sealed container in the refrigerator for 3-4 days and frozen up to 3 months.
2 big handfuls of greens, Brown rice or naan, Parsley or cilantro