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