Vegetable Sauté with Thyme and Chickpeas
Ingredients
- 2 pcCarrot (diced)
- 2 pcZucchini (diced)
- 1 pcRed bell pepper (diced)
- 200 gButton mushroom (quartered)
- 250 gcanned chickpeas (cooked and drained)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 100 mlDry white wine
- 2 pcThyme (fresh sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
Add mushrooms and drained chickpeas. Continue cooking for 5 minutes, stirring regularly. The vegetables should remain firm to the bite.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
