Spicy Mediterranean Mixed Vegetables and Chick Peas

Spicy Mediterranean Vegetables and Chick Peas on a bed of Linguine

What to cook tonight for dinner? Courgettes in the fridge that needed eating,  and half a carton of passata from last nights dinner: but not much time to cook.  So I thought I’d just throw it all in the pan, and see what happened. I started off with onion and garlic (which is how I start a lot of my meals, you may have noticed!)  and worked from there….it turned out to be simple, tasty and quick food. Feel free to add or change vegetables – this is a great recipe for using those odds bits and pieces that are in your fridge.

Ingredients

1 tbs olive oil

1 onion, finely chopped,

9 cloves garlic, finely chopped (yes, 9!)

1 green pepper, finely chopped

2 courgettes quartered and sliced thinly

1 can chick peas, drained.

1 tbs paprika

250ml passatta

1 tsp salt

1/2 tsp  black pepper

1/2 cup water

1 tsp dried parsley

1 tsp sugar

1/4 tsp cayenne pepper

juice of one lemon

Method

1.  Heat the olive oil in a large pan. Once hot, add onions, and cook, stirring regularly, for a few minutes until softened.

2. Add garlic and cook for another minute.

3. Add passata and stir, and then add courgettes, green pepper, paprika, parsley, cayenne pepper, water, sugar and salt and pepper.

4. Cook gently until courgettes are soft, stirring occasionally. Add extra water if needed.

5. Add chick peas and cook through.

6. Add lemon juice and stir through. Cook for an extra one minute.

7. Serve on a bed of linguine or similar pasta.