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Nando’s Veggie Cataplana – Copycat Recipe
Mar 07, 2026
Nando’s Veggie Cataplana – Copycat Recipe
Enjoy the vibrant flavors of Nando’s Veggie Cataplana right at home! This hearty dish features a medley of seasonal vegetables, spices, and a zesty sauce, perfect for a healthy meal any day of the week. 🌱🍅✨
Recipe Details
| Prep Time | |
|---|---|
| Cook Time | |
| Total Time | |
| Servings | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 can chickpeas, drained and rinsed
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and diced bell pepper; cook for another 2-3 minutes.
- Stir in the zucchini, cherry tomatoes, corn, and chickpeas. Cook for about 5 minutes, until the vegetables are tender.
- Season the mixture with smoked paprika, cumin, salt, and pepper. Stir well to combine.
- Cover the skillet and cook for an additional 10-15 minutes, allowing the flavors to meld.
- Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Information
| Calories | 300 calories |
|---|---|
| Fat | 7g fat |
| Carbohydrates | 50g carbohydrates |
| Protein | 12g protein |
Handy Tips
- For added flavor, marinate the vegetables in lemon juice and spices for 30 minutes before cooking.
- Serve the dish over rice or with crusty bread for a more filling meal.
Ingredient Swaps
- Chickpeas: Substitute with black beans or lentils for a different protein source.
- Zucchini: Use eggplant or squash in place of zucchini for a unique texture and flavor.
