– 3 Tablespoons olive oil – 1 - 16 ounce can of chickpeas – 3 garlic cloves – 1 small shallot or 1 cup of red onion – 1 small zucchini – 1 small yellow squash – 1 bell pepper – 1 large carrot – 1/2 teaspoon cumin – 1/2 teaspoon turmeric
INSTRUCTIONS
01
In a large skillet heat the olive oil over medium heat. Add the garlic and sauce for 2-3 minutes.
Add the shallot and continue to sauté for another 2-3 minutes or until shallot is fragrant and soft.
02
Add the zucchini, squash, bell pepper, carrot, cumin, turmeric, coriander, paprika, cinnamon and thyme and sauté for another 5-7 minutes or until the vegetables are soft.
03