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Spicy vegetarian chickpea and vegie bowl

Spicy vegetarian chickpea and veggie bowl

2
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
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.

Notes

TIP: You could swap the Moroccan seasoning for 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp dried chilli flakes and 1 tsp ground paprika. Serve with 1½ cups of cooked brown rice.

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