Zucchini & Chickpea Ratatouille

Fans of zucchini and chickpeas will enjoy this vegetarian recipe. Italian-seasoned tomatoes and red pepper flakes add flavor and a hint of spice.

Zucchini & Chickpea Ratatouille
Servings: 4 Prep 10 mins Bake 425°F 30 mins Cook 11 mins

Ingredients

  • 2 medium zucchini, about 1-1/4 pounds, quartered lengthwise and cut into 1/2-inch pieces
  • 1 large red pepper, cored, seeded and cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 2 14 1/2 ounce can Italian-seasoned diced tomatoes
  • 1 15 1/2 ounce can chickpeas, drained and rinsed
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 3 cups cooked brown rice

Make It

1. Heat oven to 425 degrees .

2. Coat a baking sheet with nonstick cooking spray. Add zucchini and red pepper; toss with 1 tablespoon olive oil. Bake at 425 degrees for 30 minutes or until tender.

3. 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.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 402, Fat, total (g): 9, chol. (mg): , sat. fat (g): 1, carb. (g): 67, fiber (g): 10, pro. (g): 16, sodium (mg): 855, Percent Daily Values are based on a 2,000 calorie diet.