Vegan Garbanzo Goulash

Updated: Jul 19

We were down to the nubs in the fridge so I simply took the left over white basmati rice and one yellow squash from the garden and whipped this together with stuff I already had in the pantry. Then I paired it with the shredded apple and purple cabbage salad left over from last night's supper.

Ingredients For Garbanzo Goulash

  • 1 T avocado oil

  • 1 large sweet onion diced

  • 1 cup diced red, orange and/or yellow bell peppers

  • 1 small can of diced green chilis

  • 1 yellow or green zucchini diced or grated (cone 3 on saladmaster machine)

  • 1 small can of tomato sauce

  • 1 cup reduced fat coconut milk

  • 1 T maple syrup

  • 1 tsp. cumin

  • 1 tsp. smoked paprika

  • 1 tsp. chili powder

  • 1 tsp. garlic granules

  • 1 tsp. onion powder

  • 1 can garbanzo beans drained and rinsed


  1. Sauté onion and pepper in oil (add a tablespoon or 2 of the coconut milk if you need more moisture to prevent from burning or sticking)

  2. When the onions are soft add the zucchini and stir often cooking for about 5 minutes.

  3. Add everything else except garbanzo beans and cook on a slow simmer for about 20-25 minutes.

  4. Add the garbanzo beans for the last 10 minutes

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