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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
Ingredients
Ingredients
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.
Directions
Directions
- Heat the oil, and fry the onion, garlic and bay leaf for a few minutes. Stir occasionally to stop the garlic burning.
- Add the courgettes & thyme and stir fry for two minutes (we added the sugar snap peas at this point too).
- Add the chickpeas, red peppers and juice and cook for 7-8 minutes.
- Season to taste.
- Serve with rice and some nice hot sauce!
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
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