Vegetable Sauté with Thyme and Chickpeas

Colorful vegetables that remain crisp, coated in a glossy, reduced jus. The scent of fresh thyme and reduced white wine brings a sharp aromatic depth.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 406
• Protein: 17 g
• Carbs: 40 g
• Fat: 16 g

Ingredients

• 2 piece Carrot ( diced )
• 2 piece Zucchini ( diced )
• 1 piece Red bell pepper ( diced )
• 200 g Button mushroom ( quartered )
• 250 g Chickpea ( cooked and drained )
• 1 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 100 ml Dry white wine
• 2 piece Thyme ( fresh sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Peel carrots and onion. Dice carrots, zucchini, and bell pepper into regular 1 cm cubes. Thinly slice the onion and garlic. Quarter the mushrooms.

2. Sautéing aromatics

   Heat olive oil in a sauté pan. Sweat the onion without browning, then add carrots and peppers. Sear for 3 minutes over high heat to get a light color.

3. Cooking firm vegetables

   Add mushrooms and drained chickpeas. Continue cooking for 5 minutes, stirring regularly. The vegetables should remain firm to the bite.

4. Deglazing and finishing

   Stir in zucchini, garlic, and thyme. Deglaze with dry white wine. Scrape the pan drippings and reduce by half until the jus coats the vegetables.

Chef's tips

• Do not overcrowd the pan to prevent the vegetables from boiling in their own water.
• Add the zucchini last as they release water quickly and cook very fast.

Storage

Store in the refrigerator in an airtight container for up to 3 days. Reheat in a pan over medium heat with a splash of water.