Ingredients
- 1 large onion
- 3 tbsp olive oil
- 3-4 carrots
- 2 zucchini
- 4 bell peppers (2 yellow and 2 red)
- 700 g pureed tomatoes
- 200 g couscous
- 350 g canned chickpeas
Instructions
- Cut the onion in small pieces.
- Peel the carrots. Cut them lengthwise in half and then in pieces of ca. 1cm.
- Wash the zucchinis and the bell peppers and cut them in pieces of ca. 1cm as well.
- Heat a pan, to which you add 1tbsp of olive oil.
- As soon as the oil is hot, add the onions and stir fry on medium heat until slightly golden.
- Then, add the vegetables. Stir fry for 10min.
- Cover the vegetables with the tomato passata and let simmer for 30min.
- In the mean time, prepare the couscous as indicated on the package.
- Before serving, stir in the chickpeas, which you drained beforehand. Enjoy!
Recipe: Cooking with Elo
