Photo: Antonis AchilleosThe actress and producer of the new documentaryEating Animalsshares one of her favorite vegan recipes.Natalie Portman’s Chickpea & Zucchini Summer Stew2 Tbsp. olive oil2 garlic cloves, finely chopped1 large green zucchini, diced1 (28-oz.) can whole peeled tomatoes, undrained1 (15-oz.) can chickpeas, drained and rinsed2 tsp. kosher salt½ to 1 tsp. crushed red pepper2 Tbsp. chopped fresh parsleyHot rice, to serve1. Heat oil in a large skillet over medium-high heat. Add garlic and zucchini. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add tomatoes, crushing slightly with the back of a wooden spoon.2. Stir in chickpeas, salt and red pepper. Bring to a boil, reduce heat to medium low, and simmer, stirring occasionally, until slightly thickened and stewlike in texture, 25 to 30 minutes. Remove from heat; garnish with parsley. Serve with hot rice.Serves:2Active time:10 minutesTotal time:40 minutesWant the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.
Photo: Antonis Achilleos
The actress and producer of the new documentaryEating Animalsshares one of her favorite vegan recipes.Natalie Portman’s Chickpea & Zucchini Summer Stew2 Tbsp. olive oil2 garlic cloves, finely chopped1 large green zucchini, diced1 (28-oz.) can whole peeled tomatoes, undrained1 (15-oz.) can chickpeas, drained and rinsed2 tsp. kosher salt½ to 1 tsp. crushed red pepper2 Tbsp. chopped fresh parsleyHot rice, to serve1. Heat oil in a large skillet over medium-high heat. Add garlic and zucchini. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add tomatoes, crushing slightly with the back of a wooden spoon.2. Stir in chickpeas, salt and red pepper. Bring to a boil, reduce heat to medium low, and simmer, stirring occasionally, until slightly thickened and stewlike in texture, 25 to 30 minutes. Remove from heat; garnish with parsley. Serve with hot rice.Serves:2Active time:10 minutesTotal time:40 minutesWant the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.
The actress and producer of the new documentaryEating Animalsshares one of her favorite vegan recipes.
Natalie Portman’s Chickpea & Zucchini Summer Stew
2 Tbsp. olive oil2 garlic cloves, finely chopped1 large green zucchini, diced1 (28-oz.) can whole peeled tomatoes, undrained1 (15-oz.) can chickpeas, drained and rinsed2 tsp. kosher salt½ to 1 tsp. crushed red pepper2 Tbsp. chopped fresh parsleyHot rice, to serve
Heat oil in a large skillet over medium-high heat. Add garlic and zucchini. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add tomatoes, crushing slightly with the back of a wooden spoon.
Stir in chickpeas, salt and red pepper. Bring to a boil, reduce heat to medium low, and simmer, stirring occasionally, until slightly thickened and stewlike in texture, 25 to 30 minutes. Remove from heat; garnish with parsley. Serve with hot rice.
Serves:2
Active time:10 minutes
Total time:40 minutes
Want the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.
source: people.com
