Ingredients
3 | cloves garlic |
1 | onion, halved |
1 | long red chili |
1 | red capsicum, quartered |
30 g | olive oil |
1 | medium-large zucchini, quartered lengthways, then sliced |
1 | tin diced tomatoes |
2 Tbsp | vegetables stock concentrate |
2 heaped tsp | cumin powder |
4 | canned beans/chickpeas, drained and rinsed |
1 tsp | basil, dried |
Natural yoghurt, to serve | |
Mint - fresh or dry, to serve |
Preparation
- Chop garlic, onion, chili and capsicum 5 seconds on speed 5. Scrape down sides with the spatula.
- Add oil and sauté 5 minutes, at 100ºC on speed 1.
- Add zucchini, tomatoes, stock concentrate, cumin and basil and cook 10 minutes, at 100ºC on reverse speed 1.
- Add beans/chickpeas, incorporate with spatula, then cook 5 minutes, at 100ºC on reverse speed 1.
- Serve with natural yoghurt and mint. Great served with crusty bread.