This vibrant and nutritious Vegetable and Chickpea Sauté is a quick and delicious dish that’s perfect for any meal. Bursting with colorful vegetables and seasoned to perfection, this recipe is both satisfying and healthy. It’s ideal for those busy weeknights when you need something fast, yet wholesome, on the table.

Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
3 tablespoons cooking oil (light olive oil recommended)
130g / 1 cup onion, thinly sliced and cut in half
150g / 1 cup carrot, cut into 1/2 inch x 1/2 inch cubes
150g / 1 cup red bell pepper, cut into 1/2 inch x 1/2 inch pieces
250g / 2 cups zucchini, cut into 1 inch x 1 inch cubes
1+1/2 tablespoons garlic, finely chopped (3 to 4 garlic cloves)
2 cups / 1 can (540ml) cooked chickpeas, drained
1/2 tablespoon dried oregano
1/2 tablespoon paprika (not smoked)
Salt to taste (approximately 3/4 teaspoon pink Himalayan salt)
1/4 teaspoon cayenne pepper (optional)
1 to 1+1/2 tablespoons lemon juice
10g / 1/4 cup parsley, finely chopped
Black pepper to taste (approximately 1/2 teaspoon)
Drizzle of olive oil (approximately 1/2 tablespoon organic cold-pressed olive oil)
Directions

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This vibrant and nutritious Vegetable and Chickpea Sauté is a quick and delicious dish that’s perfect for any meal. Bursting with colorful vegetables and seasoned to perfection, this recipe is both satisfying and healthy. It’s ideal for those busy weeknights when you need something fast, yet wholesome, on the table.

Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
3 tablespoons cooking oil (light olive oil recommended)
130g / 1 cup onion, thinly sliced and cut in half
150g / 1 cup carrot, cut into 1/2 inch x 1/2 inch cubes
150g / 1 cup red bell pepper, cut into 1/2 inch x 1/2 inch pieces
250g / 2 cups zucchini, cut into 1 inch x 1 inch cubes
1+1/2 tablespoons garlic, finely chopped (3 to 4 garlic cloves)
2 cups / 1 can (540ml) cooked chickpeas, drained
1/2 tablespoon dried oregano
1/2 tablespoon paprika (not smoked)
Salt to taste (approximately 3/4 teaspoon pink Himalayan salt)
1/4 teaspoon cayenne pepper (optional)
1 to 1+1/2 tablespoons lemon juice
10g / 1/4 cup parsley, finely chopped
Black pepper to taste (approximately 1/2 teaspoon)
Drizzle of olive oil (approximately 1/2 tablespoon organic cold-pressed olive oil)
Directions

Read more on next page