Simple summer-lunch using summer vegetables gluten-free.

Hello, friends, food lovers, and community members! Today is Saturday, which means it’s our vegan day. Since it's quite warm outside, I decided to prepare a simple meal using locally grown vegetables. Here’s what I made for lunch.
Ingredients.

Here in summer, we are getting nice fresh locally grown vegetables, so I bought Broccoli and Carrots yesterday and made some salad, and the leftovers I used to make today's food.

6 broccoli florets
1 carrot
1 potato that I didn't use. If you like can add it, any other vegetables also.
1/2 cabbage
2 paprika
4-5 sprigs of coriander
1 green chili

1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 tbsp oil
1/2 cup sprouted brown chickpeas.al ready cooked

I chopped all the vegetables.

In a warm pan, poured 1 tbsp oil.

Placed all the chopped vegetables in the pan.

Sautéed them for about 2-3 minutes.

After all the vegetables got softer added salt, pepper, and chili powder.

Stirred them well

I had some cooked brown chickpeas that I used as a protein and mixed chickpeas to vegetables.

Mixed all the vegetables and chickpeas. Here, an easy and quick lunch is ready.
less time, less energy, and delicious, perfect for summer.
Gluten-free lunch.

thank you!