INGREDIENTS
1
10 or 12oz jar Bell peppers, roasted
4
Carrots
1 can
Chickpeas
1/3 cup
Currants or raisins
2 cloves
Garlic
1/4 cup
Parsley, fresh
1 tbsp
Honey
1 cup
Quinoa
2
Salt & pepper
1
Sea salt and pepper
2 tsp
Turmeric
2
Olive oil
4 tbsp
Olive oil
1 tsp
Cumin
2 cups
Water
1/2 cup
Of white balsamic