1 tbsp olive oil
½ medium red onion, diced
2 garlic cloves, minced
16 oz fresh zucchini coins and yellow squash
1 ½ small cauliflower florets
2 tsp Moroccan blend seasoning
14.50 oz fire roasted no salt added diced tomatoes
14.50 oz reduced sodium chickpeas, drained and rinsed
3 tbsp golden raisins
½ cup chopped dry roasted unsalted cashews
1
In a dutch oven, heat oil over medium-high heat. Add onion; cook and stir 2 minutes. Add garlic; cook and stir 2 minutes. Stir in seasoning; cook 1 minute. Add tomatoes and 1/2 cup water; heat to a simmer. Reduce heat to medium-low; cover and cook 15 minutes. Add chickpeas and raisins; cover and cook 5 minutes, stirring occasionally. Stir in salt to taste. Makes about 6 cups.
2
Divide into 4 bowls; sprinkle with cashews.
Pump up the protein: Serve with chicken strips sprinkled with additional Moroccan blend seasoning.
Ingredients
1 tbsp olive oil
½ medium red onion, diced
2 garlic cloves, minced
16 oz fresh zucchini coins and yellow squash
1 ½ small cauliflower florets
2 tsp Moroccan blend seasoning
14.50 oz fire roasted no salt added diced tomatoes
14.50 oz reduced sodium chickpeas, drained and rinsed
3 tbsp golden raisins
½ cup chopped dry roasted unsalted cashews