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.