10 minutes to prepare     8 servings

Ingredients:

2 tablespoons Organic Extra Virgin Olive Oil, Cold-Pressed

2 medium carrots, sliced (1 cup)

1 large onion, chopped (1 cup)

1 large red bell pepper, cut into 3/4 inch pieces (1 cup)

2 cloves garlic, finely chopped

1 can (15 ounce) Garbanzo Beans (Chick Peas), drained and rinsed

1 small zucchini, sliced (1 cup)

1 / 2 cup  Organic  Dried Cranberries

1 teaspoon Cumin (Ground)

1 / 2 teaspoon Himalayan Pink Salt Crystals

1 / 4 teaspoon Cinnamon (Ground)

1 / 8 teaspoon Peppercorns Whole, ground

2 tablespoons Parsley Leaves

 

In a 12-inch skillet, heat oil over medium-high heat. Cook carrots, onion, bell pepper and garlic in oil about 4 minutes, stirring frequently, until onion is tender.

Stir in remaining ingredients except parsley. Cook about 5 minutes, stirring frequently, until zucchini is tender. Serve topped with parsley.

Makes 8 servings. Serving size = l/2 cup but you can have 1 cup as a meal

2018-03-01T07:01:27+00:00