The Concept: This skillet is a vibrant, flavorful dish inspired by the sun drenched coasts of the Mauritius. It’s built on a hearty, plant based foundation, making it easy to accommodate both vegetarians and meat eaters at the same table. It’s all about generosity and creating a meal that feels fresh, vibrant, and light.

The Elements:
The Base (Vegetarian) A generous drizzle of olive oil; two cloves of finely chopped garlic; one large can of crushed tomatoes; two cans of drained and rinsed chickpeas; a handful of fresh oregano and thyme leaves; a few torn basil leaves; and flaky sea salt and freshly ground black pepper to taste. To make it more interesting, I’ll add a sliced red onion, a diced red bell pepper, a handful of pitted kalamata olives, and a pinch of chili flakes for a subtle kick.

The Hybrid Addition (Meat): Thinly sliced lamb or chicken strips, seasoned with garlic powder, paprika, and a pinch of cumin.

Lets Cook: Sauté the garlic in the skillet until fragrant, then add the red onion and bell pepper and cook until soft. Add the crushed tomatoes and chickpeas and let this simmer for about 15 minutes until the sauce has thickened. Stir in the fresh herbs and olives. You can either sear the seasoned meat in a separate pan and serve it on the side for your meat eating guests, in a skillet sear seasoned meat, once cooked you can add it when dishing for your meat dishes . Garnish with a crumble of feta cheese and a handful of fresh parsley before serving. This meal is best enjoyed with slices of warm, crusty bread for dipping.