1 red onion, finely sliced
1 tablespoon Hungarian paprika
10 cups chopped vegetables (such as zucchini, peas, capsicum, button mushrooms, broccoli, carrot and silver beet)
300g can chickpeas, rinsed and drained
1. Spray a large non-stick pan with oil and heat. Add onion and cook until soft. Add paprika, vegetables and chickpeas, and cook for 2 min, stirring often.
2. Add 1/2 cup hot water or stock and cook the vegetables until tender. Serve stir-fry with lemon wedges and rice, if desired.