1 cup walnuts | soaked overnight, crushed in a food processor
1 cup mushrooms | cleaned, chopped
1 cup chickpeas | cooked
¼ cup yellow onion | minced
¼ cup red bell pepper | chopped
¼ cup green bell pepper | chopped
¼ cup green onion | sliced
4-6 cherry tomatoes | sliced in half
1 tsp onion powder
1 tsp savory
1 tsp thyme
2 tsp achiote
1 tsp oregano
1 tsp basil
¼ tsp cayenne pepper
1 tsp sea salt
1 tbsp grapeseed oil
2 cups spring water
Add grapeseed oil to a medium sized saute pan, turn heat to medium high, add mushrooms and saute for 3-4 minutes, until brown.
Add onions, peppers, walnuts, cherry tomatoes, chickpeas and seasonings, cook on medium heat for an additional 3-4 minutes.
Add water, then lower heat to medium low, and cook for an additional 10 minutes.
Serve with Alkaline Cornbread (see recipe on page 163).