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

Source: Family Circle

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Recipe Summary

prep:
10 mins
bake:
30 mins
cook:
11 mins
total:
51 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425°.

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  • 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.

Nutrition Facts

402 calories; fat 9g; saturated fat 1g; carbohydrates 67g; insoluble fiber 10g; protein 16g; sodium 855mg.
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