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Prep time 10 minutes
Cook time 25 minutes
Yield: Serves or Makes 3 - 4
Heat coconut oil in a large pot over medium heat. Add in the onions and cook for 3-4 minutes, until fragrant and softened.
Add minced garlic and spices. Sauté for 2 minutes. Next, add the carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut sugar, coconut milk, salt, and broth. Bring to a boil and simmer over medium heat for 10-15 minutes, or until sweet potatoes and carrots have softened.
Turn off the heat and mix in the spinach. Cover the pot for 2-3 minutes or until the spinach leaves are wilted.
Serve over basmati rice with a squeeze of lime juice.