Vegetable Stew
Ingredients
- 1 cup cooked chickpeas/garbanzo beans
- 1 teaspoon fenegreek powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1 cup organic tomato sauce from a glass jar
- 2 cups of spring water
Preparation
Throw everything in your rice cooker and let it cook for 15-20 minutes until all the vegetables have softened
This serves around 3 people
You can add more water and eat it as a soup, serve it with cooked quinoa, flatbread or a chickpea omelette, add less water to make it into a pasta sauce or eat it with some alkaline burgers
Lasts in the fridge for 3-4 days