Julia Turshen’s Stewed Chickpeas with Peppers and Zucchini

Ingredients

• Sauce
• 1 large handful fresh Italian parsley, finely chopped
• 3 tablespoons fresh lemon juice
• ½ cup (120ml) mayonnaise or vegan mayonnaise
• ½ teaspoon kosher salt
• Stew
• 3 tablespoons extra-virgin olive oil
• 1 medium red onion, thinly sliced
• 4 garlic cloves, minced
• 2 bell peppers (red, yellow and/or orange)—stemmed, seeded and thinly sliced
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• Kosher salt
• 2 medium zucchini (about ¾ pound or 340g), ends trimmed, cut into bite-sized pieces
• Two 15-ounce (425g) cans chickpeas, rinsed and drained
• 1 tablespoon red wine vinegar
• To serve
• Cooked couscous, pasta, rice, quinoa or any other grain