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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 583 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 small pkg fresh basil
  • 2 (15 oz) cans garbanzo beans (chickpeas)
  • 6 cloves garlic
  • 2 oz Parmesan cheese
  • 2 red bell peppers
  • 2 (8 oz) cans tomato sauce
  • 1 lb white mushrooms
  • 6 slices whole grain bread
  • 1 medium yellow onion
  • 2 medium zucchini squash
  • black pepper
  • crushed red pepper
  • extra virgin olive oil
  • Italian seasoning
  • salt
  • white wine vinegar

Instructions

  1. Wash and dry the fresh produce.
    • 2 red bell peppers
    • 1 lb white mushrooms
    • 2 medium zucchini squash
    • 1 small pkg fresh basil
  2. Drain and rinse beans in a colander; set aside to drain further.
    • 2 (15 oz) cans garbanzo beans (chickpeas)
  3. Trim, seed, and medium dice bell peppers. Peel and medium dice onion; transfer both to a medium bowl.
    • 1 medium yellow onion
  4. Preheat a large skillet over medium heat.
  5. While the skillet heats up, peel and mince garlic.
    • 4 cloves garlic
  6. Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies, garlic, and spices to the skillet; cook, stirring occasionally, until starting to soften, about 5 minutes. (Reserve bowl for the next step.)
    • 2 tbsp extra virgin olive oil
    • 1 tsp Italian seasoning
    • ½ tsp salt
    • ½ tsp black pepper
  7. Meanwhile, thinly slice mushrooms and place in the reserved bowl.
  8. Trim and halve zucchini lengthwise, then slice crosswise into thin half-moons; add to the bowl with the mushrooms.
  9. Add mushrooms, zucchini, and chickpeas to the skillet with the other veggies and continue to cook, stirring occasionally, until softened, about 5 minutes.
  10. Meanwhile, preheat oven to broil on high and position rack under the broiler.
  11. Peel and mince additional garlic and place in a small bowl. Add oil and spices; stir to combine and set aside.
    • 2 cloves garlic
    • 2 tbsp extra virgin olive oil
    • ¼ tsp Italian seasoning
    • ¼ tsp salt
    • ⅛ tsp crushed red pepper
  12. Add tomato sauce and vinegar to the skillet. Stir to combine and cook until heated through, 3 minutes more.
    • 2 (8 oz) cans tomato sauce
    • 2 tbsp white wine vinegar
  13. Meanwhile, spread garlic oil on the bread and transfer to a large baking sheet pan. Place in the oven and broil until toasted, 1-2 minutes. Remove from the oven and cut toasts in half.
    • 6 slices whole grain bread
  14. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
  15. Finely grate Parmesan.
    • 2 oz Parmesan cheese
  16. Divide veggie-chickpea skillet between plates or bowls; sprinkle with basil and Parmesan. Serve with garlic toast on the side and enjoy!

Nutrition per Serving

Calories
583
Fat
24g
Net Carbs
54g
Protein
27g

Cookware

  • baking sheet pan
  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • oven mitts
  • stirring spoon