Vegetables in Tomato Sauce with Chickpeas
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Source: https://recipheon.com/en/recipes/main-dishes/vegetables-in-tomato-sauce-with-chickpeas
About this recipe
Vegetables in tomato sauce with chickpeas make a plant-based meal featuring zucchini, bell pepper, onion, and tomato passata. Tomato passata creates a simple sauce, zucchini softens quickly, bell pepper adds sweetness, and chickpeas make the dish more filling. This is a good recipe when you want a warm meal without meat, dairy, or complicated additions. The dish tastes best when the vegetables are tender but still retain some texture.
Ingredients
Servings: 4
1 zucchini
1 bell pepper
1/2 can of chickpeas
300 ml tomato passata
1 onion
240 g bulgur
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cook the bulgur for the time specified on the package in about 480 ml water, drain if needed, and leave covered.
Finely chop the onion. Heat the olive oil in a large skillet over medium heat and cook the onion for 2–3 minutes, until translucent.
Dice the zucchini and bell pepper, then drain and rinse the chickpeas. Add everything to the onion and cook for 5 minutes. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mix thoroughly.
Pour in the tomato passata and simmer for 8–10 minutes, until the vegetables are tender and the sauce has thickened.
Divide the bulgur among 4 servings and top each with the vegetables and chickpeas in sauce.
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