African Style Vegetable Medley

This side dish explodes with flavor, aroma and nutrients and is great to be served with a protein of your choice!

What you need:

• 1 large onion, cut in strips 
• 5 cloves of garlic, minced
• 2 tsp. ground cumin
• 1 tbsp. fresh ginger, grated
• 1 tsp. hot paprika
• ½ tsp. turmeric
• 3 tbsp. freshly squeezed lemon juice
• 2 bay leaves
• 2lb cauliflower florets, cut into 2'' pieces
• 30oz canned diced tomatoes
• 15oz canned chickpeas, drained
• 1 tbsp. cinnamon
• 1 large zucchini, cut into 1'' pieces
• 1/3 c fresh cilantro

What you do:

1. Heat up a large pan and spray it with Pam.
2. Sautee onion and cook until it is translucent.
3. Add garlic, paprika, cumin, ginger, bay leaves, lemon juice, salt and pepper, cooking the vegetables until soft.
4. Add 2 cups of water, cauliflower, diced tomatoes (with the juices), chickpeas and cinnamon.
5. Bring everything to a boil.
6. Reduce the heat to low, cover and simmer for 15 minutes, stirring every 3-4 minutes.
7. Add zucchini and cook for 10 more minutes, until zucchini is soft.
8. Remove from heat and let cool for 10-15 minutes.

This recipe goes great on top of brown rice or quinoa and chicken breast on the side. You can also add some chili flakes, if you like it spicy.

Makes 6 servings.  


Nutrient breakdown per serving:

• Calories: 249
• Fat: 2
• Carbs: 52
• Protein: 13
• Fiber: 14

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