I love making recipes that give me the freedom to pick and choose the combination of vegetables that are in season and that I love to eat. This recipe is vegetarian and a great way to incorporate a your choice of vegetables. I would recommend using those vegetables that are fresh and in season but use any variety of those I included in the recipe or any of these: zucchini, peas, yellow squash, eggplant, yellow or orange bell pepper, broccoli, cabbage, or mushrooms.  In this recipe, I additionally included quinoa to increase the amount protein! So here’s how to prepare it!

  • 1 (15 ounce) can garbanzo beans, drained & rinsed
  • 1/2 cup dry quinoa
  • 1 sweet potato, peeled and cubed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1-2 ears worth of corn kernels
  • 1 cup (1-inch) cut green beans
  • 2 carrots, chopped
  • 2 to 3 tablespoons coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • 3/4 tablespoon sea salt
  • 3/4 teaspoon cayenne pepper
  • 2 diced fresh tomatoes (can also use 1 can diced tomatoes, drained, if not in season)
  • 1 can coconut milk
  • 1/4 cup blanched almonds
  • fresh basil

1. In a saucepan, add chickpeas, quinoa and 1 ¼ cup of water. Heat on medium-high heat, bringing water to a boil. Cover with a tight-fitting lid and reduce heat; simmer for 15 minutes, or until quinoa has ‘opened’ (quinoa will look translucent with a ring around it) and chickpeas have softened. Next put the sweet potato in the pan, put the lid back on, and steam for 10 minutes. Add the rest of the veggies to the pan and steam for an additional 5 minutes until desired tenderness.

2. While vegetables are cooking, a separate skillet, heat coconut oil over medium heat. Add onion and garlic and saute until the onion is translucent. Add all of the spices. If you don’t have each of the individual spices, feel free to use a store bought curry powder mix.

3. Add the chickpea-quinoa-sweet potato mixture to the skillet. Add tomatoes and coconut milk and mix all together.

5. Allow temperature to rise again and bring to a boil. Reduce heat back to low, cover, and simmer for 10 minutes, stirring every few minutes. Serve into bowls and top with almonds and basil.

I hope you enjoy it!! Happy Cooking!!!