INGREDIENTS
1 cup
canned tomatoes
3/4 cup
chickpeas
3 cloves
garlic
1/2 tsp
ground turmeric
3 servings
lemon wedges
1 tbsp
olive oil
3 servings
parsley
1/2 tsp
pepper
1 tsp
sea salt
1/2 cup
short grain brown rice
1 tbsp
smoked paprika
1 medium
summer squash
1 1/2 cups
vegetable broth
1/2 cup
water
1 small
yellow onion
1 medium
zucchini