Prep and cut string beans, garlic, onion, zucchini, red pepper, ginger, and lemons. Cut the onion, zucchini, red pepper, and garlic into small cubes. Rinse and drain chickpeas. Juice fresh lemons and set aside.
Warm up sauté pan over medium heat with a little bit of extra virgin olive oil, or omit and gradually use water adding in slowly.
Olive Oil
Add onion, red pepper, and dry spices. Saute for a few minutes then add in zucchini, chickpeas, and string beans. Add in Tamari and rice vinegar Cook for 10 mins until tender, stirring occasionally.
1 Chickpeas, 1/2 Red Onion, 1 Red Pepper, 1 Zucchini, 1 lb Green Beans, to taste Sea Salt, Black pepper, Tamari, Rice Vinegar, Turmeric
Add in lemon juice, herbs, ginger and garlic stirring to mix in flavor. Lower heat to low - medium and let flavors blend together for another 5-10 minutes.
2 Lemons, 4 Garlic Cloves, Ginger, Basil, Thyme, Parsley, Marjoram
Serve with quinoa.
1 Cup Quinoa, 2 Cups Vegetable Stock