Introduction

Turning 60 brought unexpected clarity: life’s richest surprises often come from the simplest moments. For me, it happened in the kitchen on a quiet evening when I improvised a dish that blended comfort, boldness, and a hint of adventure. I wasn’t expecting much—just a warm meal—but the aroma, flavor, and ease of the recipe transformed an ordinary night into something unforgettable.
This dish is now my go-to for when I want to feel inspired again, and today, I’m sharing it so it can become part of your story too.

Ingredients:

(Serves 3–4)

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 red pepper, sliced

1 cup mushrooms, sliced

1 tsp smoked paprika

½ tsp dried thyme

1 cup cooked chicken breast or chickpeas (for a vegetarian option)

½ cup cream or coconut milk

½ cup vegetable or chicken broth

Salt and black pepper to taste

Fresh basil or parsley for garnish

Cooked pasta, rice, or crusty bread for serving

Instructions:

Warm the base:
Heat olive oil in a large pan over medium heat. Sauté the onion until soft and translucent, about 3 minutes.

Build the flavor:
Stir in garlic, cherry tomatoes, and red pepper. Allow them to soften and release their juices.

Add depth:
Mix in mushrooms, smoked paprika, and thyme. Cook for another 5 minutes until the vegetables are tender.

Protein time:
Add your cooked chicken or chickpeas, gently folding them into the vegetables.

Create the sauce:
Pour in the cream and broth. Lower the heat and let the mixture simmer until the sauce thickens slightly, about 5–7 minutes.

Finish beautifully:
Season with salt and pepper. Turn off the heat and sprinkle with fresh herbs.

Serve warm:
Ladle over pasta or rice, or enjoy with crunchy bread to soak up the sauce.

Serving and Storage Tips: