Sauteed Vegetables and Chickpeas

0
Average: 0 (0 votes)
(0 votes)
Sauteed Vegetables and Chickpeas
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 28 min.
Ready in

Ingredients

for
4
For garnish
grated Parmesan
For the vegetables
1
200 grams
Chickpeas (canned)
2
Red Onions
2
2 tablespoons
4 tablespoons
1 can
peeled Tomatoes (about 400 grams)
1 teaspoon
dried Oregano
1 tablespoon
freshly chopped Basil
freshly ground Pepper
1 pinch
1 teaspoon

Preparation steps

1.

For the vegetables, rinse eggplant and zucchini. Cut in half lengthwise and then cut into 0.5 cm (approximately 1/5 inch) slices. Rinse bell peppers and chop into small pieces. Drain chickpeas. Peel onion and garlic. Cut onion into half rings and finely chop garlic. Saute both in hot oil. Add vegetables and chickpeas. Cook for 2-3 minutes. Add wine, tomatoes and oregano and cook for 10 minutes. Add basil and season with salt and pepper. Add sugar and vinegar. Serve to taste with fresh basil and grated Parmesan.