Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil small handful chopped fresh oregano small handful chopped fresh basil

  2. 1 clove garlic, crushed freshly ground black pepper to taste

  3. 1 (400g) tin chickpeas, drained and rinsed

  4. 1 large courgette, halved and sliced

  5. 50g (2 oz) mushrooms, sliced small handful chopped fresh coriander

  6. 1 tomato, chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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