Step 1

Add the oil to a soup pot over medium-low heat. Once the oil is warmed add the onions and cook for 5-8 minutes or until they begin to soften.

Step 2

Add the garlic and spices and stir to combine.

Step 3

Next stir in the can of tomatoes, carrots, squash, apricots, and vegetable broth.

Step 4

Cover and bring to a simmer over low heat for 20 minutes or until the vegetables are tender.

Step 5

After the vegetables are cooked, add the chickpeas and salt and let the mixture simmer, this time without the lid, for 10 more minutes or until some of the extra liquid evaporates. Taste and add more salt if needed.

Step 6

Serve over quinoa, couscous, or any cooked grain you'd like, and garnish with some cilantro and a squeeze of lemon.