Lecso Risotto (for two)

Lecso Risotto (for two)

Lecso Risotto (for two)

  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes


  • 1 red bell pepper, cut into thick slices
  • 1 green bell pepper, cut into thick slices
  • 1 large red onion, cut into quarters
  • 2 cloves garlic, crushed
  • 2 large ripe tomatoes, cut into quarters
  • 1/2 cup crushed tomatoes
  • 2 tablespoons sweet paprika powder
  • 1 tablespoon vegan stock powder
  • 1 cup canned chickpeas, drained
  • 1 cup cooked brown rice
  • Salt and pepper to taste


  1. Place paprika powder into a fry pan and add 1/4 cup water. Cook the powder whilst stirring. This opens up the flavour. Keep adding water so it does not burn
  2. Add all the garlic and cut up vegetables, stir well to coat with the paprika
  3. Add a splash of water and saute for about 5 minutes
  4. Now add the crushed tomatoes, stock powder, salt and black pepper and 1/2 cup water
  5. Cover with lid to allow the vegetables to soften. This might take 5 minutes.
  6. Now add the cooked, drained, rinsed chickpeas and the cooked rice
  7. Adjust seasoning
  8. Stir to let the flavours mix and reheat until ready to serve.
  9. Serve with green side vegetables.
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