January 2, 2017
A very delicious and easy dish. It works well with all grains and even as a side dish. Make a larger batch and freeze some for next week. Dinner done!
1Heat a non-stick fry pan and add a splash of vegetable stock.
2Now add diced white onion and sauté until glassy
3Add the vegetables, except peas and tinned chickpeas
4Stir for 5-7 minutes until vegetables are browned a little. Take care not to burn vegetables. Keep adding splashes of stock
5Then add all the seasoning, stir to combine
6Add left over stock and crushed tomatoes
7Bring to boil
8Reduce heat to simmer until vegetables are nearly done [maybe 10 minutes]
9Add the frozen peas and tinned, drained chickpeas and heat through
10Serve one ladle with 1/2 cup quinoa
1 red onion, quartered
1 white onion, finely diced
2 cloves garlic, crushed
3 cups chunky veg, I used courgette, aubergine, red and green peppers
½ cup frozen peas and ½ cup drained tinned chickpeas, to be added towards the end
1.5 cups vegetable stock
1.5 cups crushed tomatoes
1 teaspoon barley miso [you can use tamari sauce instead…both add savoury flavour]
Italian herbs, dried
1 pinch chilli [optional]
December 26, 2017
Dear Laura, sorry I did not see this question before. Because this is a very low calorie meal, you may eat a generous portion of this. But when we ate this, it made 3 servings.
December 11, 2017
how many servings is this?
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