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Spicy vegetarian chickpea and vegie bowl

3
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate

Ingredients

red onion

½ medium, finely chopped

celery

2 individual, finely chopped

carrot(s)

1 large, finely chopped

garlic

2 clove(s), crushed

fresh ginger

1 tsp, finely grated

mixed spice

1 tbs, Moroccan variety

tomato puree

1½ cup(s), (375ml)

chickpeas, canned, rinsed, drained

1 can(s), (1x400g can)

zucchini

1 medium, finely chopped

green beans

100 g, cut into 1cm pieces

mixed salad leaves

120 g, baby

avocado

1 small, thinly sliced

sesame seeds

1 tbs, black variety

oil spray

2 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 spice mix and cook, stirring, for 1 minute or until fragrant. Add puree and ¾ cup (185ml) 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 seeds.

Notes

Tip: You could swap the spice mix for 2 tsp ground cumin, 1 tsp dried chilli flakes, ½ tsp smoked paprika and a pinch saffron threads. Add it: 2 cups cooked brown basmati rice to serve. • Swap it: Chickpeas for red kidney beans.

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