Chickpea pan

Ingredients for 2 servings:

• 2 carrots
• 1 zucchini
• 1 onion(s)
• 1 bell pepper(s), red
• 4 sprigs of parsley
• 400 g tomatoes, chopped, from the can
• 265 g chickpeas, from the can
• salt and pepper
• 1 tsp paprika powder
• 1 tsp oregano
• 1 pinch(s) cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan

Peel the carrots, wash the zucchini, and slice both. Peel the onion. Wash and deseed the bell pepper. Dice the onion and bell pepper. Wash the parsley, shake it dry, and chop it finely. Heat a pan over medium heat. Sauté the prepared vegetables without fat for about 5 minutes and season with salt and pepper. Then add the tomatoes and simmer for about 10 minutes. Place the chickpeas in a colander, rinse, and drain. Add the chickpeas to the vegetables, heat through, and season the dish with paprika, oregano, cumin, and parsley.