1 tbsp. coconut oil

1 small onion, chopped

1 orange bell pepper, chopped

3 carrots, peeled and chopped

1 tsp. ground cinnamon

1 tsp. ground coriander

1⁄2 tsp. ground cumin

1⁄2 tsp. crushed red pepper

1 tsp. salt

2 cloves garlic, minced

1 container (32 oz.) vegetable broth

1 can (28 oz.) crushed tomatoes

1 cup dried lentils

1 can (15 oz.) chickpeas, drained and rinsed

1⁄2 cup coconut cream, well stirred

1⁄4 cup fresh cilantro, chopped

flatbread, to serve