Vegetable Stew with Quinoa Burgers
Ingredients
- 1 yellow onion, diced
- 3 red bell peppers, diced
- 1 medium zucchini, diced
- 4 plum tomatoes, diced
- 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 all ingredients into a rice cooker.
Cook for 15-20 minutes until vegetables are softened.
This serves around 3 people.
Add more water to eat it as a soup or reduce water to use as a pasta sauce.
Serve with cooked quinoa, flatbread, chickpea omelette, or alkaline burgers.
The stew lasts in the fridge for 3-4 days.