Vegetable Chilli Bowl

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

Ground pepper

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.