Saucy Italian Veggie-Chickpea Skillet with Basil & Garlic Toast

30 min4 servings

A hearty one-skillet Italian vegetable and chickpea braise with tomato sauce, finished with garlicky basil toast.

prepPreheat oven to broil on high; position rack under broiler
2 red bell peppers, medium diced	Wash and dry produce; drain and rinse beans	Heat skillet over medium; add oil, vegetables, garlic & spices	Add mushrooms, zucchini & chickpeas; cook 5 min until softened	Add tomato sauce & vinegar; stir and heat through, 3 min	Slice basil; grate Parmesan; divide skillet into bowls
1 medium yellow onion, medium diced
6 cloves garlic, minced
30 ml extra virgin olive oil (for skillet)
1 tsp Italian seasoning
salt and black pepper to taste
0.45 kg white mushrooms, thinly sliced
2 medium zucchini squash, trimmed, halved lengthwise, thinly sliced crosswise
2 (398 ml) cans garbanzo beans, drained and rinsed
2 (213 ml) cans tomato sauce
15 ml white wine vinegar
2 cloves garlic, minced (for toast)	Whisk garlic, oil & spices for toast	Spread garlic oil on bread; broil 1–2 min until toasted
30 ml extra virgin olive oil (for toast)
Italian seasoning (for toast)
6 slices whole grain bread
1 small pkg fresh basil leaves, thinly sliced into ribbons
57 g Parmesan cheese, finely grated
crushed red pepper (optional)

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