Name: Vegan Lecso
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 instead of oil; Chilli paste or flakes to taste; Small tin of drained and rinsed chickpeas

CategoryMain Dishes

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:

Peel and slice onions

Wash and slice capsicum

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

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

Add capsicum and tomatoes

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

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

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

Before serving, add the rinsed chickpeas

Serve with cooked quinoa, brown rice or potato

Ingredients