Vegan Lecso

    Category
    Yields1 Serving
    Ingredients:
     700 g Banana peppers or capsicums (Use red, green and yellow)
     1 Large brown onion, thickly sliced
     1 Courgette (optional, but adds extra moisture)
     4 Medium size ripe tomatoes
     1 tbsp (flat tbsp) Sweet Hungarian paprika powder
     1 tsp Paprika paste (optional)
     1 tsp Vegetable stock powder
     Vegetable stock [liquid] instead of oil
     Chilli paste or flakes to taste
     Small tin of drained and rinsed chickpeas
    Directions:
    1

    Peel and slice onions

    2

    Wash and slice capsicum

    3

    Rinse and cut tomatoes into quarters (some people take the skins off....why?)

    4

    Add some liquid stock into a fry pan and saute onions. Soften for 5 minutes. Do not let them brown

    5

    Add capsicum and tomatoes

    6

    Now add all the spices: S+P, paprika, chilli paste, vegetable stock powder

    7

    Stir to combine, cover and simmer on a low heat for about 20 to 30 minutes

    8

    Halfway through cooking add 1 courgette and check if you need to add a splash of water

    9

    Before serving, add the rinsed chickpeas

    10

    Serve with cooked quinoa, brown rice or potato

    Ingredients

    Ingredients:
     700 g Banana peppers or capsicums (Use red, green and yellow)
     1 Large brown onion, thickly sliced
     1 Courgette (optional, but adds extra moisture)
     4 Medium size ripe tomatoes
     1 tbsp (flat tbsp) Sweet Hungarian paprika powder
     1 tsp Paprika paste (optional)
     1 tsp Vegetable stock powder
     Vegetable stock [liquid] instead of oil
     Chilli paste or flakes to taste
     Small tin of drained and rinsed chickpeas

    Directions

    Directions:
    1

    Peel and slice onions

    2

    Wash and slice capsicum

    3

    Rinse and cut tomatoes into quarters (some people take the skins off....why?)

    4

    Add some liquid stock into a fry pan and saute onions. Soften for 5 minutes. Do not let them brown

    5

    Add capsicum and tomatoes

    6

    Now add all the spices: S+P, paprika, chilli paste, vegetable stock powder

    7

    Stir to combine, cover and simmer on a low heat for about 20 to 30 minutes

    8

    Halfway through cooking add 1 courgette and check if you need to add a splash of water

    9

    Before serving, add the rinsed chickpeas

    10

    Serve with cooked quinoa, brown rice or potato

    Vegan Lecso