About this recipe:Fresh herbs are sautéed with garlic in olive oil, then cooked with chickpeas, courgette, mushrooms and tomatoes. This can be served either as a main or a side. Add as many or as few ingredients as you like.
2 tablespoons olive oil
small handful chopped fresh oregano
small handful chopped fresh basil
1 clove garlic, crushed
freshly ground black pepper to taste
1 (400g) tin chickpeas, drained and rinsed
1 large courgette, halved and sliced
50g (2 oz) mushrooms, sliced
small handful chopped fresh coriander
1 tomato, chopped
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Method Prep:15min › Cook:30min › Ready in:45min
Heat oil in a large frying pan over medium heat. Stir in oregano, basil, garlic and pepper. Add the chickpeas and courgette, stirring well to coat with oil and herbs. Cook covered for 10 minutes, stirring occasionally.
Stir in mushrooms and coriander, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.
This is great served with rice as a main, and together the chickpeas and rice make for a complete protein.