This quick and cheap vegan meal is an old recipe and I don’t know why I have never shared it before with you. It is way too simple to make! And cheap! So this recipe is ideal for the the end of the month, or if you’re just running out of time and you can’t spend any time in the kitchen. The preparation for this recipe is done in five minutes and then it needs ten minute on the stove, so you can check your mail or relax. In other words, you hardly have to be in the kitchen, but a warm, fresh meal is waiting for you within no time.
Also this recipe is perfect if you’re actually a little clumsy in the kitchen. Anyone can make this and the risk of failure is zero.
Tomatoes are one of my favorite beauty foods, especially organic tomato puree. Yum! They prevent aging since they’re like your internal sunscreen and will make your skin age less due to sunlight. Tomato puree is delicious in almost any dish. They also make a great spread with a pinch of Celtic sea salt.
The other ingredients are just my personal favorites, but you can choose any vegetables you like. I often use zucchini, because the are easy to clean, cut, and last long in the fridge. Happy days! You can use any other vegetables though, such as cauliflower or eggplant. The chickpeas can easily be replaced by lentils or butter beans. If you use canned beans, try to go for the glass jars without any extra added ingredients and rinse them well before adding them to your dish.
For this recipe you will only need a few ingredients. It’s simple quick, cheap and perfect for a one person dinner.
Tip: Sprinkle this dish with some yeast and also a small bowl of buckwheat or quinoa will make this supper delicious!
- one onion, diced
- one spoon of coconut oil
- one little jar tomato puree (more or less 75 grams)
- twice the amount of water ( I refill the same glass jar twice with water)
- one zucchini cut in little pieces
- 200 grams chickpeas (more or less 2 cups)
- spices (dry or fresh); basil, turmeric, ginger, oregano, cayenne
- Celtic sea salt and pepper to taste
- Heat the coconut oil in a pan and add the onions. When they turn a bit soft, add the zucchini. The moment the zucchini is soft enough for you add the tomato puree, chickpeas, water, and spices. Let simmer for about ten minutes or until the tomato sauce is not too thin, you want a thick sauce. Serve and enjoy!
photos and text by the green creator (c) (copyright)