Pineapple, Papaya and Hemp Smoothie
January 11, 2013Vegan Coconut Squash & Lentils
January 18, 20131 tablespoon vegetable oil
1/2 medium onion (peeled and minced)
1 clove garlic (peeled and minced)
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
6 tablespoons chopped tomatoes
1 cup water
4 cups organic chickpeas, rinsed and drained
2 teaspoons tomato paste
2 teaspoons ground roasted cumin seeds
2 teaspoon garam masala
1 lemon (juiced)
2 teaspoons grated fresh ginger
2 cups spinach (chopped)
1 cup cilantro (chopped)
Serves 6-8 portions
Add spices, onion and garlic to heated oil and brown
Add tomatoes – let brown a few minutes
Add chickpeas and spinach
Simmer 10 minutes then turn down to low for 10-15 minutes
Photo & Recipe provided by Sue Sitki at www.suesitkphoto.com