Stuffed zucchini with vegetables and chickpeas

Ingredients for 6 servings:

• 3 large zucchini
• 200 g Egerlings, finely chopped
• 1 medium-sized green bell pepper(s), finely diced
• 1 medium-sized onion(s), finely chopped
• 3 cloves garlic, finely chopped
• 200 g tomatoes, chopped from the can
• 200 g chickpeas from the can, rinsed
• 2 tbsp olive oil
• 20 cl water
• 1 tbsp, heaped tomato paste
• 1 tbsp Pul Biber
• 1 tbsp peppermint, dried
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Turkish vegetarian recipe

Preheat the oven to 180 degrees Celsius. Halve the zucchini lengthwise and scoop out the contents with a teaspoon to allow for filling. Heat the oil in a pan. Sauté the onion and garlic. Add the mushrooms and bell peppers, season with salt, pepper, and Pul Biber, and sauté for about 5 minutes. Stir in the tomatoes, chickpeas, and dried peppermint. Cover the pan and simmer for 10 minutes. Grease an ovenproof dish with olive oil and place the scooped-out zucchini in it. Fill with the vegetable mixture. Dilute the tomato paste with water, season with a little herb salt, and pour the sauce into the ovenproof dish. Cover the ovenproof dish with foil and place in the oven for 25 minutes. Then remove the foil and bake for another 10 minutes. Serve with garlic yogurt and flatbread for lunch.