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.
Ingredients
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2 medium-size zucchini, about 1-1/4 pounds, quartered lengthwise and cut into 1/2-inch pieces
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1 large red pepper, cored, seeded and cut into 1/2-inch pieces
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2 tablespoons olive oil
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4 cloves garlic, finely chopped
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2 cans (14-1/2 ounces Italian-seasoned diced tomatoes
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1 can (15-1/2 ounces) chickpeas, drained and rinsed
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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1/8 teaspoon red pepper flakes
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3 cups cooked brown rice
Directions
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 information
Calories 402, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 855 mg, Carbohydrate 67 g, Fiber 10 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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