Ingredients Serves 4-6
2 tablespoons of olive oil
3 red onion, roughly chopped
3 garlic cloves, finely chopped
2 red capsicums, halved and cut into squares
2 zucchini, cut into chunks
1 tablespoon of chilli powder or flakes (or to taste)
1 tablespoon of ground cumin
2 x 400g cans of diced tomatoes
1 420g can of red kidney beans, rinsed and drained
1 420g can of chickpeas, rinsed and drained
½ cup of chopped flat parsley
½ cup of chopped coriander leaves
2 tablespoons of lemon juice
Heat the oil in a casserole dish over medium heat. Add the onions, garlic and capsicum and cook for 5 minutes, then add the zucchini and cook for a further 3 minutes.
Add the chilli powder and cumin and stir for a minute to combine
Add the chopped tomatoes with their juice, the drained kidney beans and chickpeas. Season with pepper. Cover and cook over low heat for 8-10 minutes, or until the zucchini is tender.
Stir in parsley, coriander and lemon juice.
I always serve this with a very generous helping of Greek yoghurt and a slice of sour dough or mixed grain bread to mop up all of the lovely flavours.