1 person | 15min.
What you need
- 1 medium courgettes
- 5-6 cherry tomatoes
- 1 cup fresh mushrooms
- Half can of chickpeas
- 2 tbsp of raisin
- 1 tablespoon olive oil
- Lemon juice
- 1 glove of garlic
- salt and chilly flakes
Prepare the chickpeas. Season the water with salt and bay leaf. Let boil for 10 min.
In a large pan, heat oil over medium-high heat with the garlic glove.
Add the courgettes cut in small dices. Let them cook 5 min.
Add diced mushrooms, cherry tomatoes and the chickpeas.
Cook, stirring frequently until the vegetables are crisp-tender, about 5 minutes.
Season with salt, chilly, lemon and at the end add the raisin.