INGREDIENTS
1/2 cup
almonds
4 servings
bell pepper
2 cups
broth
15 oz
canned chickpeas
1/2 tsp
cinnamon
1/2 tbsp
coconut oil
1/2 tsp
cumin
2/3 cup
dried cranberries
1/3 cup
flat leaf parsley
1 tsp
ground turmeric
1 cup
quinoa
1/2 tsp
salt
1 medium
yellow onion