Spicy vegetarian chickpea and veggie bowl
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This vegan-friendly chickpea casserole is simple to make and and packed Moroccan flavours of ginger and garlic.
Ingredients
Red onion
½ medium, finely chopped
Celery
2 stick(s), finely chopped
Carrot(s)
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 tsp, finely grated
Mixed spice
1 tbs, Moroccan variety (see tip)
Tomato puree
1½ cup(s), (420g)
Canned chickpeas, rinsed and drained
1 400g can, (buy 1 x 400g can)
Zucchini
1 medium, finely chopped
Green string beans
100 g, cut into 1cm pieces
Mixed salad leaves
4 cup(s), (120g)
Avocado
1 small, thinly sliced
Sesame seeds
1 tbs, black variety
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick saucepan with oil and heat over medium–high heat. Cook onion, celery and carrot, stirring, for 5 minutes or until onion has softened. Add garlic and ginger and cook, stirring, for 1 minute.
2
Add Moroccan seasoning and cook, stirring, for 1 minute or until fragrant. Stir in tomato puree and ¾ cup (185 ml) water and bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
3
Add chickpeas, zucchini and beans and simmer, uncovered, for 8–10 minutes or until vegetables are tender. Serve with salad leaves and avocado sprinkled with black sesame seeds.
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