1 ½ cups cooked chick peas (1 can drained and rinsed)
1 cups bean cooking liquid, soup stock or 1 cups water + 1 vegetable bouillon cube (unsalted if possible)
1 bay leaf
1 Tbsp low sodium soy sauce or Braggs Liquid Aminos
1 Tbsp organic corn starch (for no GMOs
½ cup water or stock
1 garlic clove, peeled, stemmed and minced
1 thin slice fresh ginger, peeled and minced
1 Tbsp olive or other mild cooking oil
2 stalks celery, washed and trimmed, sliced thin on the diagonal
2 medium carrots, trimmed and peeled if desired, sliced thin on diagonal
1 cup fresh green beans, trimmed, 1 inch slice
1 small zucchini, sliced in ¼ inch round or diagonal slices
½ sweet red pepper, seeded, sliced thin
2 cups thinly sliced cabbage
½ tsp ground fennel
½ tsp cumin powder
1 tsp ground coriander seed
½ tsp turmeric powder
Optional: 1 tsp lemon zest or 1 stalk lemon grass, peeled
Optional: Salt & freshly ground pepper to taste