Whip up this vegan recipe in under 30 minutes for a veggie packed meal that tastes of summer tomatoes and fresh chilli.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
¼ cup (60ml) olive oil
350g mixed medley tomatoes, halved
400g can chickpeas, rinsed, drained
1 long red chilli, seeded, thinly sliced (optional)
3 large zucchini, cut into long matchsticks
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Add tomato and cook, tossing, for 5-7 mins or until the tomato begins to collapse. Use the back of a wooden spoon to lightly crush.
Step 2
Add the chickpeas and chilli, if using, to the tomato in the pan and cook, stirring, for 1-2 mins or until heated through. Add the zucchini and cook, tossing, for 1-2 mins or until zucchini mixture is just heated through. Divide among serving bowls. Season.
Add the chickpeas and chilli, if using, to the tomato in the pan and cook, stirring, for 1-2 mins or until heated through. Add the zucchini andcook, tossing, for 1-2 mins or until zucchini mixture is just heated through. Divide among serving bowls. Season.
1 long red chilli, seeded, thinly sliced (optional)
3 large zucchini, cut into long matchsticks
Description
Whip up this vegan recipe in under 30 minutes for a veggie packed meal that tastes of summer tomatoes and fresh chilli.
Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Add tomato and cook, tossing, for 5-7 mins or until the tomato begins to collapse. Use the back of a wooden spoon to lightly crush.
Step 2
Add the chickpeas and chilli, if using, to the tomato in the pan and cook, stirring, for 1-2 mins or until heated through. Add the zucchini and cook, tossing, for 1-2 mins or until zucchini mixture is just heated through. Divide among serving bowls. Season.
Add the chickpeas and chilli, if using, to the tomato in the pan and cook, stirring, for 1-2 mins or until heated through. Add the zucchini andcook, tossing, for 1-2 mins or until zucchini mixture is just heated through. Divide among serving bowls. Season.
