• Prep-time: / Ready In:
  • Makes 6 cups

This colorful, classic Italian side dish features a saucy medley of fork-tender veggies. Look for 6- to 7-inch zucchini with a vibrant green color for best results: Large zucchini tend to have more seeds and less flavor.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
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Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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