1 tbsp olive oil
1 cup diced yellow onion
1 red bell pepper, diced
1 1/2 cups diced carrots
1 1/2 tsp kosher salt
3 cloves garlic, finely grated
1/2 tsp ground cardamom
1 quart vegetable broth
1 can (14 oz) light coconut milk
1 can (14 oz) chickpeas, drained and rinsed
1/2 cup Florida Orange juice
chopped cilantro (optional)
In medium saucepan over medium high, heat olive oil until it shimmers.
Add onions, bell pepper, carrots and salt; cook until onions are translucent, 5-7 minutes.
Add garlic and cardamom; cook 1-2 minutes, or until garlic is fragrant. Do not brown.
Add vegetable broth, coconut milk and chickpeas; bring to simmer.
Decrease heat to low and cook until carrots are tender, about 10 minutes.
Add orange juice, remove from heat and stir. Taste and adjust seasoning as desired.
Serve garnished with cilantro or parsley, if desired.
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