>> servings: 4
>> time: 25 minutes

Heat @olive oil{1%tbsp} in a #medium casserole dish{} on the hob. Add @garlic clove{1} peeled and finely chopped and @onions{2} peeled and finely sliced and cook for a couple of minutes.

Add @black-eye peas{410%g} drained and rinsed, @tomatoes{3} quartered, @shiitake mushrooms{100%g} trimmed and quartered, @carrots{2} trimmed, peeled and diced, @chopped fresh basil{1%tbsp}, @dried oregano{1%tsp}, @dried marjoram{1%tsp}, and @tamari sauce{2%tsp}. Bring to the boil, then lower the heat and simmer for ~{10%minutes} to ~{15%minutes}. When cooked, the vegetables should still have a little bite. Add a little water or stock if required during the cooking process.

Remove from the heat and add @courgettes{2} trimmed and cut into fine julienne strips. Serve from the casserole dish and garnish with @capers{1%tsp} (optional) and @chopped fresh basil, oregano and parsley{1%tbsp each}. Accompany with brown rice and a side salad.