This recipe was thrown together on a camping trip with my husband so you may have to play around with seasoning and amounts.

2 cans of Garbonzo Beans (I prefer fresh but cans are easier to store on trips)
1 zucchini (sliced or chopped)
2 red bell peppers (chopped)
1 green bell pepper (chopped)
Coconut Oil (2 or 3 tablespoons….will vary if you are using a cast iron skillet or not)
Chili powder
Cumin
Egg (optional)

Heat up the coconut oil in a skillet. Sautee’ peppers until tender. Add in zucchini and beans.

Spice to your liking and desired tenderness. I prefer this dish paired with fresh caught fish minus the egg or as a stand alone vegetarian meal. However, my husband loves this dish reheated for breakfast with a fried egg mixed in.

Now, a note to my readers…..I don’t follow recipes. I’m not a list or directions follower 🙂 so I cook by taste. I apologize for not giving exact amounts on the spices, but do what I do….make it taste how you like it!! I love spicy food so I tend to go heavier on spices than most people like. Make it your own!

This dish is also super easy to prepare BEFORE your camping trip. If you cook ahead, just store in some small covered dishes, pair with your favorite meat, or eat all by itself. It is great served cold!