Soup Base

• 2 1/2 Tbsp olive oil
• 3 medium carrots, diced (1 1/4 cups)
• 1 large yellow onion, chopped (1 3/4 cups)
• 1 large red or yellow bell pepper, diced (2 cups)
• 1 Tbsp peeled and finely minced fresh ginger
• 6 garlic cloves, minced (2 Tbsp)

Spices

• 1 Tbsp ground coriander
• 2 tsp ground cumin
• 3/4 tsp paprika
• 3/4 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/8 tsp cayenne pepper, or more to taste

Liquids and Protein

• 3 (14.5 oz) cans low-sodium chicken broth
• 1 (15 oz) can fire roasted diced tomatoes
• 1/2 cup (heaping) quinoa, well rinsed and drained
• Salt and freshly ground black pepper, to taste
• 2 cups cooked shredded chicken breasts or thighs (rotisserie chicken recommended)
• 1 (14.5 oz) can chickpeas, drained and rinsed
• 1/2 cup heavy cream or coconut milk

Garnish

• 1/4 cup chopped cilantro