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!