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
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)
When the onions are soft add the zucchini and stir often cooking for about 5 minutes.
Add everything else except garbanzo beans and cook on a slow simmer for about 20-25 minutes.
Add the garbanzo beans for the last 10 minutes
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