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- 1/2 cup dried quinoa, cooked with 1 cup of water
- 4 cloves garlic, minced
- 1 15oz can chickpeas, rinsed and drained
- 1 15oz can fire roasted diced tomatoes
- 2-2.5 tsp Ras El Hanout
- 1 tsp Shawarma Spice Blend
- 1 tsp cumin powder
- 1/2 tsp curry powder
- 3/4 tsp salt
- 1/2 cup dried quinoa, cooked with 1 cup of water
- 8 dried apricots, chopped
- 1 red onion, diced
- 4 cloves garlic, minced
- 3 zucchini, diced
- 2 carrots, diced (optional)
- 1 sweet potato, diced
- 1 15oz can chickpeas, rinsed and drained
- 1 15oz can fire roasted diced tomatoes
- 4-8 oz veggie broth
- 2-2.5 tsp Ras El Hanout
- 1 tsp Shawarma Spice Blend
- 1 tsp cumin powder
- 1/2 tsp curry powder
- 3/4 tsp salt
- 1/8 tsp cayenne powder
- A sprinkle of cinnamon
- Fresh mint, chopped
- Sliced almonds
View Full Recipe at The Picky Eater: A Healthy…
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