NUTRITION

SERVINGS

INGREDIENTS

1 medium Zucchini (150g)

1 Eggplant (150g)

1 medium Red Bell Pepper (120g)

100g Tempeh

100g Cooked Chickpeas

1 tablespoon Olive Oil

2 cloves Garlic

2 tablespoons Fresh Basil

2 tablespoons Fresh Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Prepare the vegetables by washing and cutting the zucchini into half-moons, the eggplant into cubes, and the bell pepper into strips.

• 2

  Cut the tempeh into bite-sized cubes and set aside. Rinse the cooked chickpeas and lightly pat them dry.

• 3

  In a large skillet or wide saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

• 4

  Add the tempeh cubes to the pan and sauté for 2-3 minutes until lightly browned on all sides.

• 5

  Stir in the chopped eggplant, zucchini, and bell pepper. Season with salt and pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.

• 6

  Pour in a splash of water (or vegetable broth for extra flavor) if needed to create a bit of a braise. Cover the pan and let it simmer gently for 7-10 minutes until all vegetables are tender.

• 7

  Fold in the chickpeas and fresh herbs (basil and thyme), and stir to combine. Allow the mixture to heat through for an additional 2 minutes.

• 8

  Taste and adjust the seasoning if needed, then serve hot.