Wednesday, 5 November 2014

Chickpea and Vegetable Pan

Today's recipe comes without too many instructions. It was spontaneous, vegan and delicious. Just try it using your imagination. Serve with warm crusty bread, e. g. ciabatta, pasta, potatoes, couscous, millet, buckwheat, rice or... or...

red onion, sliced
aubergine, diced
courgette, cored and sliced
mushrooms, sliced
1 tin chickpeas, drained and rinsed
1 tin chopped tomatoes
splash of red wine
sea salt
black pepper
toasted cumin seeds, ground
garlic, crushed
olive oil
chopped parsley or coriander to serve, optional

Heat the olive oil in a large frying pan and start sautéing the onion and aubergine. Once they start browning, throw in the courgette and mushrooms. Add the garlic and seasoning. After a few minutes add the can of chopped tomatoes and the wine. Cover and simmer until the veggies are almost done. Add the chickpeas during the last five minutes. Serve sprinkled with freshly chopped parsley or coriander if at hand.

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