Chickpea Mushroom Shawarma Soup | Make Again | Umami

Ingredients

• 1 cup yellow onions, fine dice
• 2 Tablespoons minced garlic
• 2 celery ribs. diced
• 2 medium carrots, diced
• 8 oz. whole mushrooms (of choice), cut in half *
• 2 ½ cups water
• 1 ½ cups low-sodium vegetable broth *
• 1 – [ 14 oz. can ] petite diced tomatoes
• 2 Tablespoons tomato paste
• 1 Tablespoon reduced-sodium tamari *
• 1 – [ 15 oz. can ] chickpeas, drained and rinsed *
• 2 cups red potatoes, cut into 1-inch cubes *
• ¼ teaspoon baking soda *
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 Tablespoons dried minced onions
• 1 teaspoon sweet paprika (+/-)
• ¼ teaspoon smoked paprika (+/-)
• 1 ½ teaspoons ground cumin (+/-)
• 1 teaspoon regular chili powder (+/-)
• 1/8 teaspoon turmeric (+/-)
• ¼ teaspoon coriander (+/-)
• ¼ teaspoon cinnamon (+/-)
• 2 bay leaves
• 1 teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper
• Pinch cayenne pepper (+/-) (optional) *
• 4 cups baby spinach (or kale) *
• Freshly chopped cilantro (or parsley)