Heat olive oil in a large saucepan. Add onion and sauté until translucent, about 6 minutes, stirring occasionally. Add garlic, ginger and spices and sauté for 1 minute. Add garbanzos and tomatoes; bring to a boil; simmer 15 minutes. Stir in coconut milk and simmer 5 minutes. In a small bowl whisk arrowroot with water. Stir into the garbanzo mixture and cook for 5 minutes or until the gravy has thickened. Adjust seasoning if needed. Remove from heat and serve over cooked rice.

Place 2 cups brown rice, 4½ cups water and 1 tsp salt in a saucepan or rice cooker. Cover, bring to a boil, reduce heat and simmer 30-40 minutes or until water is absorbed and rice is tender. Set aside 1½ cups for Day 6.

Slice 1-2 summer squash into ½” thick slices. Heat 1 Tbsp oil in a skillet, add squash, sprinkle with salt & pepper and cook until squash is fork-tender, turning halfway through to brown both sides.

Tonight: Soak ½ cup cannellini beans in enough cold water to cover and have room to expand. Soak overnight.

On the morning of Day 5: Drain and rinse beans. Cover with fresh water, add ½ tsp salt, bring to a boil, cover and simmer 60-90 minutes, or until tender.