Mince the onion and garlic and dice the carrots and celery.
In a large pot over medium heat warm the coconut oil. Sauté the onions, garlic, celery and carrots until golden, about 5 minutes.
In the meantime, grate the ginger and mix all the spices into the large pot (paprika, cumin, turmeric, cinnamon and grated ginger).
Dice the tomatoes.
Add the tomato purée, vegetable broth, diced tomatoes and brown rice to the large pot.
Bring to a boil, then let simmer for 45 minutes on low heat - until the rice is cooked. (If you choose to use white rice, it should only take about 20 minutes).
Add the chickpeas and adjust seasoning to taste. Let simmer for 5 minutes.
Dice the Medjool dates and chop the parsley.
Serve the soup in a shallow bowl. Garnish each dish with the diced dates, chopped parsley and a drizzle of fresh lemon juice.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.