Vegan Spanish Pisto

I absolutely love Mediterranean cuisine! 

Bordered by the Mediterranean Sea and blessed by year round sun, it’s a diet plentiful in fruits, vegetables, grains, and legumes, dressed with little more than olive oil, garlic, and fresh herbs.  The Mediterranean diet is known to be one of the healthiest diets due to the relatively low rates of heart disease, stroke, cancer, and diabetes among the people there.  

Its popularity grew in the US as a result of the dietary findings among the scientific community.  You can find all kinds of treasures from the Mediterranean in your local grocery store such as imported jars of artichoke hearts, capers, roasted peppers, olives, oils, ancient grains like farro, and vinegars…not to mention some of the best wine produced in the world!

Spanish Pisto is one of my favorite meals.  Served with a simply dressed salad it’s filling, delicious, and a super healthy meal.

Spanish Pisto

Enough for 4 people


6 medium red potatoes, chopped into bite size chunks

3 small zucchini, chopped

2 red bell peppers, chopped

1 large red onion, sliced into Lon. Strips

3 cloves of garlic, minced

2 cups of cooked chick peas

1 bunch of parsley, chopped

2 Tbsp. Safflower oil

2-3Tbsp. Spanish paprika

Sea salt and black pepper


Steam the red potatoes until fork tender. In a sauté pan hear the oil, add the zucchini, peppers, and garlic.  Cook until tender about 5-7 minutes.  Add in the chick peas and continue to cook, mix in the paprika. Bin a mixing bowl combine potatoes and sautéed veggies.  Add in the chopped parsley, season with sea salt and black pepper.


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