Ingredients (serves 4):
1 tbsp. olive oil
1 onion, diced
2 cloves garlic, sliced
1 bell pepper, diced
1 zucchini, diced
⅔ cup (160ml) vegetable stock
1 cup (170g) chickpeas
1 tsp. oregano
2 tsp. smoked paprika
1 cup (240ml) passata
salt and pepper
Directions:
- Heat the olive oil in a large pot over a medium-high heat. Gently cook the onion and garlic for about 5 minutes, until softened.
- Add the diced bell pepper and zucchini to the onions, season with salt and pepper and fry for a further 5 minutes.
- Increase the heat, add the vegetable stock, bring to a boil and simmer for 3 minutes. Add the chickpeas, oregano and smoked paprika. Finally, add in the passata, mix and cook for a further 5 minutes. Season to taste with salt and pepper and serve.
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