5 Carrots
Cooked

1 T olive oil
1 onion, diced
1 red pepper, seeded and diced
3 cloves of garlic, minced
1 zucchini
2 c diced tomatoes with juice
2 t smoked paprika
2 t turmeric
1/2 crushed red pepper flakes
11/2 cups cook quinoa
3 cups vegetable stock
1/2 cup cooked artichoke hearts, drained and quartered
2 cups garbanzo beans, rinsed and drained
Salt and pepper

In large Dutch oven, sauté onions and bell peppers in oil. Add zucchini, tomatoes with juice and seasonings. Add quinoa artichokes, beans, and cover pot. simmer for 10-15 minutes.