Recipe: Veggie Chickpea Bowl with Tomato Sauce
This may look like a bunch of mush, but this veggie chickpea bowl with tomato sauce is SO tasty & filling. Perfect meatless dish for a quick weeknight dinner!
Veggie Chickpea Bowl
with Tomato Sauce
Gluten Free, Dairy Free, Paleo, Vegan, Vegetarian
Ingredients
Chickpeas
Zucchini
Mini sweet peppers (regular peppers are fine too!)
Shallots
Salt
Avocado oil
Tomato sauce
Directions
Over medium-low heat, add avocado oil to pan (about 2 tbsp) and let it heat up a bit. Slice up two shallots (I cut along the short ends so it comes out in small circles) and add to the pan once hot. Let simmer for 2 min.
Chop up zucchini & mini peppers (I used one small-medium size zucchini & 2 handfuls of small peppers for 1 person)
Add zucchini & peppers to the pan. Let it cook + continue to mix until it starts to soften & turn golden.
While the veggies are cooking, rinse chickpeas from can/package (I like Fig Food Organic Chickpeas sold in Whole Foods)
Toss in chickpeas (you can add the whole thing or a portion of it). Mix them in with the veggies & sprinkle some salt (I typically always use himalayan salt). Let it cook for another few minutes.
Add in tomato sauce - I like to add just enough to cover all the veggies, but not drown it. Mix it all together & move the temperature to mid-low. Cover with pan top & let it simmer for a few minutes. I use homemade tomato sauce, but Organico Bello is a great brand.
After about 10 min of simmer, continue to mix it all & serve from there.
Enjoy!