1 Tbsp Gochugaru (may substitute 1/2 Tbsp Crushed Red chilis)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
Heat oil over medium heat and add the veggies. Stir to combine and sauce for about 5-7 minutes until they begin to soften. Add the spices and stir to combine. Add the broth, bring to a boil, lower to a simmer and cook until the veggies are tender and cooked through, add the chickpeas and heat through. Add the cocounut milk and cook on low for 10-15 minutes. Season with Bragg's, salt, pepper and cayenne.
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.