Print this Recipe

Here’s what you’ll need (serving for 4)

3 Cloves Garlic, chopped

2 Cups Yellow Onion, chopped

Extra Virgin Olive Oil

2 Cups of Carrots

5 Medium/Large Tomatoes, pureed

2 Cans of Organic (BPA free) Garbanzos, rinsed and drained

1/2 Cup Dried Apricots (no sugar added), chopped

1 2-inch piece of Ginger, finely chopped

1/2 teaspoon Ground Cumin

1/2 teaspoon Ground Coriander

1/4 teaspoon Ground Cinnamon

1/8 teaspoon Cayenne Red Pepper

Celtic Sea Salt to Taste

1 Tablespoon Fresh Lemon Juice

2 Cups Cooked Quinoa

2 Tablespoons Fresh Parsley, chopped

Make it

In a medium sauté pan, sauté the Onions and Garlic with the Olive Oil. Once the onions start to look clear, add in the carrots.

As that is cooking take the tomatoes and place them in a Food Processor or blender and puree.

Next, add in the Garbanzos and Apricots to the Carrot mixture. Pour the Tomatoes over the mixture with the Spices and Ginger, let simmer for 10 minutes. Mix in the lemon Juice and serve on a bed of Quinoa. Garnish with Fresh Parsley.

In Peace, Love, and Health,

Adita