1 large courgette, halved and sliced
1 tin chickpeas, drained and rinsed
50g mushrooms, sliced
1 tomato, chopped
2 tablespoons olive oil
1 clove garlic, crushed
Small handful fresh basil, chopped
Small handful fresh oregano, chopped
Small handful fresh coriander, chopped
Freshly ground black pepper to taste
Stir fry the ingredients.
Heat the oil in a large frying pan over a medium heat and stir in the oregano, basil, garlic and pepper. Add the chickpeas and courgette stirring well to make sure they are well coated in the oil and herbs. Cover with a lid and cook for 10 minutes stirring occasionally.
Add the mushrooms and the coriander and cook until the mushrooms are tender stirring occasionally. Put the chopped tomatoes on top and cover the pan with the lid and let the tomatoes steam for a few minutes. Do not leave them for too long or they will get mushy. Serve immediately.