I like nothing more than a quick and easy recipe, one pan and 30 minutes to prepare, that’s my kind of dish!
My recipe for Spanish Vegetable & Olive Pisto is packed with Mediterranean flavours and of course lots of nourishing ingredients.
Did you know that Paprika contains capsaicin, a compound found in peppers that has been shown to have a wide range of health benefits. It has antioxidant properties that can help reduce the risk of cancer and heart disease, improve immunity, and even alleviate gas.
Paprika contains several nutrients that may boost eye health, including vitamin E, beta carotene, lutein, and zeaxanthin.
Capsaicin has been shown to bind to receptors on your nerve cells to reduce inflammation and pain.
Capsaicin may also influence genes involved in blood sugar control and inhibit enzymes that break down sugar in your body which may also improve insulin sensitivity.
Not forgetting the amazing antioxidant rich vegetables, healthy fats from the olives and the protein rich chickpeas.
Spanish Vegetable & Olive Pisto
1 large onion
200g baby plum tomatoes
2 large garlic cloves
2 pointed peppers
1 large courgette
3 tsp paprika
2 heaped tbsp @mr_organic tomato purée
Pot of Spanish olives (black and green)
1 tin @mr_organic chickpeas (drained)
*Optional 2 tsp @meridianfoods almond butter
Extra virgin olive oil
In a pan with a little olive oil over a medium heat, add the chopped onions, tomatoes and 2 tsp paprika and salt and cook down until nice and soft.
Add the chopped garlic cloves along with the chopped courgette, aubergine, salt and the remaining 1 tsp paprika (optional)
Add the tomato purée and approx 50ml water (and the almond butter if using) or enough to make a runny sauce consistency
Reduce this down (thicken up) and add the olives and chickpeas. Cook for a further 5 minutes remembering to season as you go along (to your taste.)
When ready to serve, drizzle with a little extra virgin olive oil and enjoy
*the almond butter gives it a really nice creamy rich flavour
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