Savory Italian-Style Zucchini and Chickpea Dish

Savory Italian-Style Zucchini and Chickpea Dish

Category : Entrees , Recipes , Soups

Italian-Style Zucchini and Chickpeas

I use all organic ingredients for health as well as flavor.

Makes 8 cups
Prep Time: 20-25 minutes
Servings: varies
Serving Size: varies

2 Tbls. Avocado oil
1 onion, chopped (1 cup)
1 large red pepper, chopped (1 1/2 cup)
6 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. dried thyme
3 medium zucchini, halved lengthwise
and cut into 1/4 inch slices (4 cups)
8 fresh basil leaves, chopped
1 cup Yummy Vegan Pasta Sauce
1 Tbls. red wine vinegar
1 tsp. Redmond’s Sea Salt
fresh ground pepper to taste

Making It:
1. Heat avocado oil in a extra large skillet or pot over medium
heat. Add the next five ingredients (through thyme); cook 10
minutes, stirring often and if needed add little water, 1-2 Tbls.
to prevent sticking.

2. Add zucchini and basil leaves; cook 10 minutes more or until
zucchini is tender. Stir is garbanzo beans, pasta sauce, vinegar,
sea salt and dash of pepper. Heat through. Serve immediately.

Alternatives:  Be creative.
*In place of red bells, I use 1 1/2 cups chopped broccoli.
*Eliminate the avocado oil and use filtered water instead.

This recipe has been revamped from the Forks-Over-Knives
Magazine version, but just as savory. This has been a weekly
meal in our house, and so simple to make. Leftover pasta sauce
is also a staple for this recipe.
*Look for 6-7 inch zucchini for best results, the larger ones
have more seeds and less flavor.

A dance of flavors…for all to Enjoy!

About Author

marie dimercurio

I have a passion for helping people to get healthy. I will continue to share my journey with others the ups and downs. I am human, I do and have made mistakes along the way and try to learn from them. We all must be willing to learn from our own mistakes as well as the errors of others. It's the best way to get through life's experiences.

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