Vegan Lecso

Vegan Lecso

Vegan Lecso

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  • 700g 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 flat tablespoon sweet Hungarian paprika powder
  • 1 rounded teaspoon of paprika paste (optional)
  • 1 rounded teaspoon vegetable stock powder
  • Vegetable stock [liquid] instead of oil
  • Chili paste or flakes to taste
  • Small tin of drained and rinsed chickpeas


  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, chili 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
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