Tuscan-Style Chickpea Bowl | Ready To Eat Meal

The fresh garden flavours of central Italy make this vegan entree sing. Quinoa, cooked with roasted garlic, turmeric and lemon, is tossed with red onion and fresh fennel. On top, saucy chickpeas braised with roasted red peppers, basil and a touch of white wine and lemony zucchini and sweet peppers make this a light but satisfying meal.

Ingredients: Chickpeas (chickpeas, water, salt, disodium EDTA) • Zucchini • Water • Red bell pepper • Quinoa • Red onion • Fennel • Olive oil • Roasted red peppers (roasted red peppers, water, salt, citric acid) • Spanish onion • Baby spinach • Lemon juice • Garlic • Coconut milk (coconut, water, guar gum, cellulose gum) • Mirepoix (carrot, onion, celery) • Parsley • Tomato paste (vine-ripened fresh tomatoes, naturally derived citric acid) • Chardonnay wine (sulphites) • Sea salt • Basil • Onion powder • Garlic powder • Sundried tomatoes (sundried tomatoes, salt) • Black pepper • Nutritional yeast • Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil) • Turmeric • Crushed red pepper flakes.