Raw Mediterranian Vegetable & Chickpea Stew



1/2 Cup Sun-dried tomatoes (soaked for 30 minutes)

3 Cups Tomatoes – chopped

2 Tbsp Red onion – chopped

2 Cloves Garlic

2 Tbsp Coconut nectar

1 Tbsp Lemon juice

1 Tbsp Cumin – ground

1/2 Tsp Cinnamon – ground

1/4 Tsp Tumeric – ground

1/4 Tsp Rock salt

1/4 Tsp Pepper – ground

1/8 Tsp Cayenne pepper



1/2 Cup Chickpeas – dried (soaked for 24 hours)

1 Cup Sweet potatoe – spiralized

1 Cup Cilantro – chopped

1/2 Cup Carrots – finely chopped

1/2 Cup Yello bell pepper – finely chopped


For the sauce, process tomatoes, onion, garlic, sun-dried tomatoes and a 1/4 cup of their soaking liquid in a food processor until smooth. Add coconut nectar, lemon juice, salt and all the spices and process until they are incorporated.

Put vegetable mix into a large bowl and combine with the sauce and mix together well.

Transfere into a shallow dish and dehydrate at 105 F for 30 minutes or until mixture is warmed through.

Serve with Cauliflower Couscous or Parsnip Rice.