Chickpea, Carrot and Cinnamon Broth with Mint

The Broth Kitchen • Recipe 22 • IndigoKoi Wellness, LLC

A little cinnamon rounds out carrot sweetness while fresh mint keeps the finish lively.

Vegan brothy meal | Yield: 4 generous servings | Time: 45 minutes

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 3 carrots, cut into thin half-moons

• ½ teaspoon ground cumin

• One 2-inch cinnamon stick

• 6 cups unsalted vegetable broth

• Two 15-ounce cans no-salt-added chickpeas, rinsed and drained

• 2 tablespoons chopped mint

• 1 tablespoon lemon juice

Method

1. Cook onion and carrots in oil for 7 minutes. Add cumin and stir briefly.

2. Add cinnamon, broth and chickpeas; bring to a boil and simmer 25 minutes, until carrots are tender.

3. Remove cinnamon. Add mint and lemon just before serving.

Coach Winona’s kitchen note

Do not leave the cinnamon stick in stored portions; its flavor can take over the broth.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety