Sautéed Vegetables
Enjoy a quick and flavorful sautéed vegetable dish, perfect for van life. Made with a mix of canned and fresh ingredients, this meal is an ideal choice when a fridge isn’t within reach.
Ingredients
- 1 can Canned chickpeas (400g / 14 oz)
- 1 can Diced tomatoes (400g / 14 oz)
- 1 Onion
- 2 cloves Garlic
- 1 little Zucchini
- 1 Carrot
- 1 tablespoon Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- Salt and pepper (to taste)
- A sprinkle of dried basil or parsley for garnish (optional)
Instructions
- Preparing the Vegetables: Peel and finely chop the onion and garlic. Cut the zucchini and carrot into small pieces.
- Cooking the Vegetables: In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.
- Adding the Spices: Stir in the paprika and cumin, making sure the onions and garlic are well coated with the spices.
- Adding Fresh Vegetables: Toss in the zucchini and carrot pieces. Sauté for about 5 minutes until they begin to soften.
- Adding Canned Vegetables: Drain the chickpeas and add them to the skillet, followed by the can of diced tomatoes (including the juice).
- Final Cooking: Let the mixture simmer over medium heat for about 15 minutes, stirring occasionally.
- Seasoning: Add salt and pepper to taste.
- Garnishing and Serving: If you have dried basil or parsley, sprinkle a little on top before serving.