Julia Turshen’s Stewed Chickpeas with Peppers and Zucchini

Name: Julia Turshen’s Stewed Chickpeas with Peppers and Zucchini
Ingredients: 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; Cooked couscous, pasta, rice, quinoa or any other grain

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This recipe for stewed chickpeas with peppers and zucchini is easy to adapt based on what’s in your fridge or what flavors you’re craving.

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Ingredients

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
Cooked couscous, pasta, rice, quinoa or any other grain