INGREDIENTS
1
Carrot, medium
2 cloves
Garlic
1 tsp
Ginger
2
Onions
1
Parsley, fresh
1
Red bell pepper
1 cup
Red cabbage
3 cups
Spinach
1 tbsp
Soy sauce
1/2 cup
Quinoa
1
Red pepper
1 tsp
Salt
1
Salt
2 tbsp
Coconut oil
1/4 cup
Cashews, roasted
3 3/4 cups
Water
1 15 ounce can
Cooked chickpeas, drained and rinced