Fans of zucchini and chickpeas will enjoy this vegetarian recipe. Italian-seasoned tomatoes and red pepper flakes add flavor and a hint of spice.
Heat oven to 425°.
Coat a baking sheet with nonstick cooking spray. Add zucchini and red pepper; toss with 1 tablespoon olive oil. Bake at 425° for 30 minutes or until tender.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add garlic, cook 30 seconds to 1 minute. Stir in tomatoes and cook for 5 minutes, stirring occasionally. Add zucchini, peppers, chickpeas, salt, pepper and red pepper flakes. Cook an additional 5 minutes, stirring occasionally. Serve with cooked brown rice.