My mom convinced me to put this chickpea and vegetable broil up. It’s a recipe I make frequently, but just never thought other people would be interested in. It’s really good, so I thought I’d finally share. Fresh veggies are mixed in with protein packed chickpeas, and then broiled under a cheesy crust. It tastes good just scooping out of the pan or in a sandwich…either way it’s healthy and delicious! Occasionally I add some freshly chopped baby spinach to this dish.

2 tablespoon extra virgin olive oil

2 cloves of garlic (minced)

¼ teaspoon red pepper flakes

1 ¾ cup diced onion

2 cups broccoli florets (chopped)

1 red bell pepper (diced)

1 zucchini (quartered and sliced)

1 can of chickpeas (14.5 oz, drained and rinsed)

½ cup tomato sauce

1 ½ teaspoon chili powder

½ teaspoon curry powder

½ teaspoon oregano

½ cup mozzarella cheese (shredded)

½ cup parmesan cheese (shredded)

Salt and pepper to taste

In a large skillet over medium heat, sauté the garlic, red pepper flakes, and onion in the oil until tender (around 5 minutes).

Add in the broccoli. Cook for 3-5 minutes, or until it begins to soft.

Add in the zucchini and diced red bell pepper with a pinch of salt. Cook for 3-5 minutes.

Add in the chickpeas, chili/curry powders, oregano, vinegar, and tomato sauce. Stir to combine. Cook for 5-8 minutes. Turn off heat. Sprinkle over the mozzarella and parmesan cheese. Put the skillet under the broiler and cook until the cheese is melted and golden, around 5-8 minutes (but the time will vary depending on how far the dish is from the broiler).

Remove from under the broiler, serve and enjoy!

Related posts: