Vegan Middle Eastern Soup - cooking recipe

Ingredients

2 tablespoons olive oil or 2 tablespoons coconut oil
2 large onions, chopped
1 medium butternut squash, peeled and diced
2 large carrots, peeled, quartered and sliced
2 medium tomatoes, diced
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 (16 ounce) can chickpeas
1 teaspoon salt
pepper
1/2 cup cilantro or 1/2 cup parsley, chopped

Preparation

Heat oil and saute onions until brown.
Add vegetables and spices. Pour enough water to barely cover the vegetables.
Cover and let it to boil. Reduce heat and simmer until the vegetables are tender.
Add chickpeas, salt and pepper and cook another 15 minutes.
Infuse love and serve with cilantro or parsley on top!