INGREDIENTS
2 cans
cooked chickpeas or, cooked
1 cup
Baby carrots or sliced carrots
1
large bunch Broccoli
1/3 cup
Chickpeas
6 cloves
Garlic
2
Onions, medium
3 tbsp
Lemon juice, fresh
2 tbsp
Tahini
3 cups
Quinoa made from, cooked
1/2 tsp
Salt
1
Salt
1 tbsp
Chia seed optional
3/4 tsp
Cumin, ground
2 tsp
Cumin seeds
1 cup
Water
2 teaspoons smoked Spanish paprika hot or mild or a combination