Wednesday 16 October 2013


This has recently become one of my favourite things to make. It's really versatile and can be made in big batches which can then be stored in the fridge/freezer and eaten in different ways during the week - whether on its own, next to some rice/couscous or folded into a whole-wheat wrap.

- 2 cups cooked chickpeas
- 1 cup vegetable stock
- 1 large red onion (roughly sliced)
- 2 large tomatoes (roughly chopped)
- 1 red bell pepper (roughly chopped)
- 1 green bell pepper (roughly chopped)
- 1 yellow bell pepper (roughly chopped)
- 1 courgette (roughly chopped)
- 2 green chillies (finely chopped, with or without the seeds)
- 2 tbsp sunflower oil (optional)
- 2 tsp mixed herbs
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp crushed ginger
- salt and pepper to taste

Heat the oil in a large saucepan and sauté the onions, ginger and green chillies for a minute or two.

Add the rest of the chopped vegetables to the saucepan, along with the herbs and seasoning. Pour in the vegetable stock. Reduce the heat, cover and simmer for 10 minutes.

Add the cooked chickpeas and cook uncovered for a further 5 minutes.


  1. Hi there, this looks delicious. How many servings does the above recipe make? Thanks a lot!

  2. Can you please tell me what mixed herbs are? Thanks.

    1. You can buy it ready made in supermarkets. It's essentially a blend of dried herbs such as basil, thyme, rosemary and oregano etc :)

    2. Thank you so much! I'm going to make it this weekend!

  3. What type of herbs are used? This looks amazing!

    1. Hi! Ooh it's been a while since I made this, but if I remember correctly, the mixed herbs included basil, oregano, rosemary, thyme and marjoram.