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  • 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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Comments (7)

(5 from 4 votes)
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Suzette Goebel3 days ago
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Besides the nutritional yeast, I also added chipotle powder and avocado. It makes a delicious taco filler.

Suzette Goebel3 days ago
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I also added the nutritional yeast chipotle powder and avocado. It makes a delicious taco filler.

Steph3 weeks ago
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Super good! Give it a try everybody!! I took the suggestion and added nutritional yeast as well. So good!

Cathy Jones1 week ago
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I added nutritional yeast too and it was really tasty. I also sprinkled on some of Michael Gregger’s nutty parm. Excellent recipe!

Steph3 weeks ago
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Made this today for lunch with the intention of taking half for lunch tomorrow (I halved the recipe to begin with) didn’t happen as I ate the entire thing. I also took the suggestion and added nutritional yeast. Super good! Give it a try everybody!!

Lisa Leone2 months ago
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Made this tonight. It was so simple but tasted AMAZING to me!! I did add some mushrooms and nutritional yeast at the end. Sooo good!!

Alyssa2 months ago
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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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