Moroccan Vegetables with Garbanzo Beans! An Easy, Healthy Recipe!

garbanzo beans

🥗Healthier: edamame

💰Cheaper: canned white beans

Canned white beans are often less expensive and can be used in a similar way.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for cooking.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Dried herbs can provide flavor at a lower cost.

Heat 1.5 teaspoons of olive oil in a medium to large skillet over medium-high heat.

Add 1.5 cups of chopped onion and stir.

Add 2 teaspoons of minced garlic and stir.

Add 1 cup of chopped red bell pepper and 1 cup of sliced carrots; stir until onions are soft, about 4-5 minutes, stirring frequently.

Add 0.5 cup of raisins, 1.5 to 2 teaspoons of cumin, 0.25 teaspoon of turmeric, 0.25 to 0.5 teaspoon of cinnamon, 0.5 to 1 teaspoon of kosher salt, and 0.25 teaspoon of ground pepper; stir well.

Add 1.5 cups of diced zucchini and 15.5 ounce can of rinsed and drained garbanzo beans; continue to cook until zucchini is soft, about 5 minutes, stirring frequently.

Chop Italian parsley while the vegetables are cooking.

Once the zucchini is tender, turn off the heat and serve over quinoa, rice, or couscous; garnish with parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary