Chickpeas with Courgette and Peppers

Ingredients

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• Chickpeas in Water Chickpeas in Water 400g 2 cups
• Zucchini Courgette 2 medium 2 medium
• Sun Dried Peppers Sun Dried Peppers 2 2
• Shallot Shallot 1 1
• Sea Salt Sea Salt pinch pinch
• Ground Black Pepper Ground Black Pepper seasoning seasoning
• Hot Chili Powder Hot Chilli Powder 1 tsp 1 tsp
• Extra Virgin Olive Oil Extra Virgin Olive Oil 3 tbsp 3 tbsp

Instructions

1. 1.Chop the courgette (zucchini) and stir-fry with the sliced shallot and the extra virgin olive oil over medium-high heat until they start softening.
2. 2.Add the canned chickpeas with half a glass of the cooking liquid, reduce the heat and keep cooking for 10 minutes so the flavours start blending.
3. 3.Season with salt and pepper and a pinch of hot chili powder.
4. 4.Turn off the heat and set aside for a few minutes, meanwhile, roast the sun dried peppers on a hot pan for few seconds making sure to turn them over regularly so they don´t burn.
5. 5.Serve this amazing soup warm, with crushed sun dried peppers on top.

Nutritional Information

• Calories:
  216
• Fat:
  12g
• Sodium:
  58mg
• Carbs:
  17g
• Sugar:
  1g
• Protein:
  8g