121kcal
5g
19g
4g
0g
6g
20g
8mg
- 3 cloves crushed Garlic
- 1 diced Onion
- 1 tbsp Olive oil
- 1 tsp Dried Italian herbs
- 1 sliced Zucchini
- 1 deseeded and diced Red bell pepper
- 1 diced Eggplant
- 400g / 14oz Chopped tomatoes
- 400g / 14oz drained and rinsed Chickpeas
- to taste Salt
- to taste Pepper
1. Cook 3 cloves crushed Garlic and 1 diced Onion in 1 tbsp Olive oil over medium heat with 1 tsp Dried Italian herbs for 5 minutes, stirring often.
2. Cook quinoa or brown rice according to packet instructions.
3. Add 1 sliced Zucchini, 1 diced Red bell pepper, 1 diced Eggplant, and 400g / 14oz Chopped tomatoes to the pot. Stir and cook, covered, for 10-20 minutes until vegetables are soft.
4. Add 400g / 14oz drained and rinsed Chickpeas and combine.
5. Season with Salt and Pepper to taste. Serve with quinoa or rice.
53% of RDI
89% of RDI
19% of RDI
0% of RDI
0% of RDI
89% of RDI
152% of RDI
Serve with baby spinach and basil leaves if desired. This recipe is dairy-free, egg-free, gluten-free, nut-free, soy-free, and sugar-free.
© 2024 GrowwW
