Zucchini & Chickpea Ratatouille

By Rachelle

Ingredients

• 2 Medium-size Zucchini
• Quartered lengthwise
• and cut into 1/2" pieces
• 1 Large Red Pepper
• Cored, seeded and cut
• into 1/2" pieces
• 2 Tbsp Olive Oil
• 4 Cloves Garlic
• Finely chopped
• 2 Cans Diced Italian
• Tomatoes
• 1 Can Chickpeas
• Drained & Rinsed
• 1/4 tsp Salt
• 1/8 tsp Pepper

Preparation

Step 1

Heat oven to 425º.
Coat a baking sheet w/nonstick spray.
Add zucchini and red pepper; toss
with 1 Tbsp olive oil.
Bake for 30 minutes or until tender.
Heat remaining 1 tbsp 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
and pepper. Cook an additional 5 minutes,
stirring occasionally.