Description
A flavorful and nutritious vegan dish packed with plant-based ingredients. ‘V’ likely refers to a vegan or vegetarian meal, though details are minimal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 cup chickpeas, cooked
- 1 can diced tomatoes (14 oz)
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic; sauté until translucent.
- Add bell pepper and zucchini, cook for 5 minutes.
- Stir in chickpeas, diced tomatoes, cumin, paprika, salt, and pepper.
- Simmer for 15–20 minutes, stirring occasionally.
- Serve warm, optionally over rice or quinoa.
Notes
- Use any seasonal vegetables available.
- Add fresh herbs like cilantro or parsley for extra flavor.
- Can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 7g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg