This simple dinner recipe took hardly any time to pull together. It's full of fresh flavors with a little kick of good chili powder. I've had access to plenty of fresh picked zucchini lately and I'm trying to find new ways to cook it up. This recipe is like the Yellow Peppers and Chickpeas recipe I posted the other day. However, I added a can of diced tomatoes to the pan just because I was in the mood for big, juicy tomato bites in between the zucchini and chickpeas. This was a GREAT DINNER! There were no leftovers.
HERE'S ALL IT TAKES
Serves 4 to 6
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 2 large zucchini, cut into 1-inch chunks
- 1 (15-ounce) can diced tomatoes
- 1 teaspoon New Mexico Chili Powder
- 2 1/2 cups home-cooked chickpeas
- Season with salt and pepper to taste
- 2 cups cooked brown rice
Over medium heat in a medium size skillet, water sauté the onion, bell pepper, and zucchini, tomatoes, and chili powder, until vegetables are tender. Add chickpeas. Season to your liking with salt and pepper. Cover and reduce heat to low until chickpeas are heated through. Serve over hot rice.