Recipe for Mixed Veggies, lightly spiced and full of flavour

1 punnet Baby Marrows, sliced
1 Small Punnet Button Mushrooms, sliced
2 Carrots, peeled & sliced
1 Tin Chickpeas, drained
½ Onion, sliced
1 Cup spinach, finely chopped
Handful Green Beans, cut off tails
Feta (optional)
Cayenne Pepper
Salt & Pepper
½ Crushed Garlic
2 tsp oil

How to
Before starting out, make sure you prep the veg as instructed above.

Preheat oven to 180 degrees, and pour chickpeas on a baking tray. Sprinkle over cayenne pepper. Once oven is heated up roast chickpeas for 15 minutes.
In a medium sized sauce pan, heat the oil up on a medium heat.

Start the quick fry up with onions, allow to get glassy/translucent.

Then add in the mushrooms and garlic. Allow to cook for 3 minutes.

Add in the beans and stir into the concoction.

Add in the baby marrow and carrot slices, stir in and place a lid over the pot and allow to cook for 2 minutes.

Lastly, place the spinach in and allow to cook for the most a minute. The spinach will darken and shrink.

Remove from heat and spoon into a bowl.

Top off with salt and pepper, the chickpeas and feta (optional).

Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.

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