Wednesday, February 27, 2013

CHICKPEA & ZUCHINNI CASSEROLE



I got the idea for this recipe from my friend Sue - when I first became a vegan, she was so sweet and made this specially for me. It was delicious and I asked her for the recipe which she gave to me but I then lost.

 I remember it having chickpeas and tomatoes, so I started from there. I then found some zucchini in my fridge and decided to toss them in them as well. I served it on tomato & basil rice and viola, dinner is ready!

Here is what I used:
  • a can of diced tomatoes with herb & spices (you can make your own sauce, it's probably better)
  • two cans of chickpeas
  • 4 zuchinni
  •  a pinch oregano & parsley

 Here is how I mad it:
  1. First I drained the tomatoes to avoid too much liquid, and dropped them in a pan
  2. Then I cut the zucchini in four lengthwise, and then across into medium size pieces
  3. Drained the chickpeas, rinsed them and dropped them in with the tomato and zucchini
  4. Added the oregano & parsley
  5. Let it all simmer for a little bit
  6. Served it on top of rice and garnished with some sprouts
     

Preparation time: 10 minutes max
vegan & gluten-free

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