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Italian Zucchini and Garbanzo Beans

2 Zucchini quartered lengthwise and cut into half inch pieces
1 Green Bell Pepper, cut into half inch pieces
2 Tbsp Olive Oil
4 Garlic Cloves finely chopped
2 cans Diced Italian Tomatoes
1 can Garbanzo Beans, drained and rinsed
1/4 tsp Salt
1/8 tsp Pepper
1/8 tsp Red Pepper Flakes
3 cups Brown Rice cooked

Heat oven to 425 degrees. Coat a baking sheet with nonstick cooking spray. Add zucchini and pepper; toss with 1 tablespoon olive oil. Bake at 425 degrees for 30 minutes or until tender. 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.

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