INGREDIENTS
1 tbsp
olive oil
1
onion
4 cloves
garlic
1 cup
canned pumpkin puree
1 cup
canned tomatoes
1 cup
vegetable stock
1/4 cup
coconut milk
15 ozs
black beans
7 1/2 ozs
garbanzo beans
2 tbsp
curry paste
3 tbsp
honey
1 serving
salt and pepper
2 cups
cooked quinoa