Summary

Ingredients

• 500 g zucchini
• 1 onion (s)
• 1 clove garlic
• 3 tablespoon tomato paste
• 1 shot red wine
• 1 can tomato (s), chunky, 425 ml each
• 1 can kidney beans, 425 ml each
• 1 can corn
• salt and pepper
• 1 pinch (s) sugar
• 0.5 teaspoon ½ chilli flakes
• Spice mix (chilli seasoning)

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Instructions

1. Clean the zucchini and cut into small cubes. Peel and dice the onion as well.
2. Fry both together in 3 tablespoons of olive oil for 5 minutes. Stir well once. Add the squeezed garlic and tomato paste and roast briefly. Deglaze everything with the red wine and remove the roasting set from the bottom of the pan. Turn the stove top down to medium heat.
3. Drain the kidney beans and corn and add to the saucepan with the tomatoes. Fill the tomato can with water, pour the water over the vegetables. Stir everything well, add the spices to taste and let it steep for 10 minutes on a low flame.
4. Serve with flatbread.