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Courgette, roasted red pepper & chickpea stir fry

From the Growers' Sheet 26.7.19

This is a simple recipe that makes for an easy and tasty mid-week meal.

Serves 2

vegetarian, vegan, gluten free, dairy free


1 tbsp oil
1 onion, chopped
1 clove garlic, minced
1 bay leaf
2 small-med courgettes, chopped
a couple of fresh thyme sprigs
1 tin chickpeas, drained
350g roasted red peppers, some juice reserved, sliced
salt & pepper

We also added sugar snap peas, as we had them in the harvest that week.


  1. Heat the oil, and fry the onion, garlic and bay leaf for a few minutes. Stir occasionally to stop the garlic burning.
  2. Add the courgettes & thyme and stir fry for two minutes (we added the sugar snap peas at this point too).
  3. Add the chickpeas, red peppers and juice and cook for 7-8 minutes.
  4. Season to taste.
  5. Serve with rice and some nice hot sauce!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Courgette, roasted red pepper & chickpea stir fry in bowls