Name: Saucy Italian Zucchini-Chickpea Sauté with Basil & Garlic Toast
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small pkg fresh basil; 3 (398 ml) cans garbanzo beans (chickpeas); 9 cloves garlic; 85 g Parmesan cheese; 3 red bell peppers; 3 (213 ml) cans tomato sauce; 0.68 kg white mushrooms; 9 slices whole grain bread; 1 ½ medium yellow onions; 3 medium zucchini squash; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; salt; white wine vinegar

Saucy Italian Zucchini-Chickpea Sauté with Basil & Garlic ToastSaucy Italian Zucchini-Chickpea Sauté with Basil & Garlic Toast — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 small pkg fresh basil

3 (398 ml) cans garbanzo beans (chickpeas)

9 cloves garlic

85 g Parmesan cheese

3 red bell peppers

3 (213 ml) cans tomato sauce

0.68 kg white mushrooms

9 slices whole grain bread

1 ½ medium yellow onions

3 medium zucchini squash

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

white wine vinegar

Instructions

Wash and dry the fresh produce.

Drain and rinse beans in a colander; set aside to drain further.

Trim, seed, and medium dice bell peppers. Peel and medium dice onions; transfer both to a large bowl.

Preheat a large pot over medium heat.

While the pot heats up, peel and mince garlic.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, garlic, and spices to the pot; cook, stirring occasionally, until starting to soften, 6-7 minutes. (Reserve bowl for the next step.)

Meanwhile, thinly slice mushrooms and place in the reserved bowl.

Trim and halve zucchini lengthwise, then slice crosswise into thin half-moons; add to the bowl with the mushrooms.

Add mushrooms, zucchini, and chickpeas to the pot with the other veggies and continue to cook, stirring occasionally, until softened, 6-7 minutes.

Meanwhile, preheat oven to broil on high and position rack under the broiler.

Peel and mince additional garlic and place in a small bowl. Add oil and spices; stir to combine and set aside.

Add tomato sauce and vinegar to the pot. Stir to combine and cook until heated through, 3-4 minutes more.

Meanwhile, spread garlic oil on the bread and divide between two baking sheet pans. Working in batches, place each baking sheet in the oven and broil until toasted, 1-2 minutes. Remove from the oven and cut toasts in half.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Finely grate Parmesan.

Divide veggie-chickpea sauté between plates or bowls; sprinkle with basil and Parmesan. Serve with garlic toast on the side and enjoy!

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