Chickpeas with carrots, peppers and feta

Ingredients for 2 servings:

• 2 cans of chickpeas
• 1 large bell pepper
• 3 large carrots
• 500 g tomatoes, pureed
• 1 clove(s) garlic
• 1 onion(s)
• 150 g feta cheese
• oregano
• basil
• Paprika powder
• salt and pepper

Instructions

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

quick, easy, vegetarian, low carb and gluten-free

Peel the carrots, cut into small pieces, and sauté in a little olive oil over medium heat in a high pan. In the meantime, wash and slice the bell peppers. After a few minutes, add them to the carrots and sauté briefly. Chop and add the onion, press in a large clove of garlic, and stir everything together. Rinse the chickpeas in a sieve under running water and then add them to the pan. Add the passata and simmer briefly. Finally, season generously with the herbs and crumble in the feta. Season to taste with paprika, salt, and pepper. If you prefer vegan options, you can simply omit the feta. This is a super low-carb dish, as the chickpeas are very filling. If you like, you can also cook rice with it.