Vegan Lecso
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Pin RecipeIngredients
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
Instructions
- 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, chili 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