Lecso Risotto for two

July 22, 2017


1Place paprika powder into a fry pan and add 1/4 cup water. Cook the powder whilst stirring. This opens up the flavour. Keep adding water so it does not burn

2Add all the garlic and cut up vegetables, stir well to coat with the paprika

3Add a splash of water and saute for about 5 minutes

4Now add the crushed tomatoes, stock powder, salt and black pepper and 1/2 cup water

5Cover with lid to allow the vegetables to soften. This might take 5 minutes.

6Now add the cooked, drained, rinsed chickpeas and the cooked rice

7Adjust seasoning

8Stir to let the flavours mix and reheat until ready to serve.

9Serve with green side vegetables.


1 red bell pepper, cut into thick slices

1 green bell pepper, cut into thick slices

1 large red onion, cut into quarters

2 cloves garlic, crushed

2 large ripe tomatoes, cut into quarters

1/2 cup crushed tomatoes

2 tablespoons sweet paprika powder

1 tablespoon vegan stock powder

1 cup canned chickpeas, drained

1 cup cooked brown rice

Salt and pepper to taste


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