Saucy Italian Veggie-Chickpea Skillet with Basil & Garlic Toast

[Sincerely-Food-Chef]

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!