One Pot Colorful Chickpeas

Ingredients for 3 servings:

• 1 can chickpeas, approx. 400 g
• 350 ml tomatoes, pureed
• 180 g potatoes
• 50 g pasta (couscous pasta), alternatively kritharaki
• 1 small onion(s)
• 1 garlic clove(s)
• 250 g zucchini
• 150 ml water
• Salt and pepper, from the mill
• some stalks of parsley, chopped
• 3 tsp extra virgin olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Peel the onions and garlic and dice them. Wash the potatoes and cut them into 1.5 cm cubes without peeling them. Wash the zucchini. Trim the stems and flower ends, then quarter them lengthwise. If necessary, discard the soft center and cut the quarters into pieces about 1-1.5 cm wide. Place everything except the zucchini in a saucepan and mix. Add the chickpeas and their liquid. Add a little salt, bring to a boil, and simmer for 6 minutes, stirring occasionally. Add the zucchini and cook for a further 5-6 minutes. Check after 5 minutes that everything is cooked but still firm to the bite. Season with salt and pepper and stir in the olive oil, which is used as a seasoning. Serve in bowls and garnish with chopped parsley.