Makes 6 Servings
Macros: 287 cal, fat 5g, carbs 51g, protein 14g, fibre 14g
1 onion, chopped (1 cup)
1 large red bell pepper, chopped (1 cup)
6 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
3 medium zucchini, halved lengthwise and cut into ¼-inch slices (4 cups)
1 15-oz. can chickpeas, rinsed and drained (1½ cups)
1 cup oil-free marinara sauce
1 tablespoon white wine vinegar
Sea salt and freshly ground black pepper, to taste
8 to 10 fresh basil leaves, chopped
Heat an extra-large skillet over medium. Add the first five ingredients (through thyme); cook 10 minutes, stirring often and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
Add zucchini; cook 10 minutes more or until zucchini is tender. Stir in chickpeas, marinara sauce, and vinegar. Season with salt and black pepper. Heat through. Serve immediately garnished with basil.