Mediterranean Vegetables with Feta

Name: Mediterranean Vegetables with Feta
Cook time: 20 min
Total time: 20 min
Yield: 2 Portionen
Cuisine: Mediterranean
Ingredients: 250 g chickpeas (canned; drained weight); 200 g cherry tomatoes; 1 bell pepper; 1 red onion; 2 cloves garlic; 1 zucchini; 1 eggplant; 1 carrot; 150 g feta cheese; 2 stalks spring onions; 20 g parsley leaves (fresh); 2 tbsp Chakalaka seasoning; 2 tbsp olive oil; 1 lemon (juice); pepper; salt

Yields2 Portionen
CuisineMediterranean
CategoryMain course

Preparation Time0 Minuten
Cooking Time20 Minuten
Total Time20 Minuten

Markus Stumpf

This Mediterranean vegetable dish with feta is quick and easy to prepare and tastes absolutely delicious. Perfect for hot summer days.

Ingredients

250 g chickpeas (canned; drained weight)
200 g cherry tomatoes
1 bell pepper
1 red onion
2 cloves garlic
1 zucchini
1 eggplant
1 carrot
150 g feta cheese
2 stalks spring onions
20 g parsley leaves (fresh)
2 tbsp Chakalaka seasoning
2 tbsp olive oil
1 lemon (juice)
pepper
salt

Frying the chickpeas in the pan
Ingredients: onion
Ingredients: bell pepper and carrot
Add the onion, garlic, bell pepper and carrot to the chickpeas
Ingredients: zucchini
Add the zucchini and eggplant to the pan
Ingredients: cherry tomatoes
Add the cherry tomatoes to the pan
Cook all the vegetables until tender
Ingredients: spring onions
Ingredients: parsley and feta cheese
Cooked Mediterranean vegetables
Finished dish: Mediterranean vegetables with feta
Finished dish: Mediterranean vegetables with feta

Instructions

Drain the chickpeas and fry them in a pan over medium heat with a little olive oil for about 4–5 minutes.
Halve the onion and slice it.
Finely grate the garlic.
Cut the bell pepper into large pieces.
Slice or julienne the carrot.
Add the onion, garlic, bell pepper and carrot to the chickpeas and sauté for another 4–5 minutes, adding a little more olive oil if necessary.
Cut the zucchini and eggplant into large chunks, add them to the pan and cook for another 4–5 minutes.
Halve the cherry tomatoes, add them together with the Chakalaka seasoning and stir well. Continue cooking for about 3–4 minutes.
Slice the spring onions into rings, add them to the pan, stir and continue cooking for another 2–3 minutes.
Add the juice of one lemon and season with salt, pepper and additional Chakalaka seasoning if desired.
Divide between serving plates, sprinkle with the parsley leaves and crumble the feta cheese generously over the vegetables.

Nutrition (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate. Actual values may vary depending on ingredients and portion sizes.