Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 1 (15-ounce) can of chickpeas thoroughly.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium heat.

3. 3

   Add 2 minced small shallots and 2 cloves of minced garlic to the skillet and sauté for 2 minutes until fragrant.

4. 4

   Stir in 1 diced red bell pepper, 1 diced yellow bell pepper, and 1 diced small zucchini and cook for 5-7 minutes until vegetables are slightly tender-crisp.

5. 5

   Add the drained chickpeas, 1 cup of halved cherry tomatoes, and 1 teaspoon of Herbes de Provence to the skillet, cooking for another 3-4 minutes.

6. 6

   Pour in 0.25 cup of vegetable broth and continue to cook until most of the liquid has evaporated, about 2-3 minutes.

7. 7

   Remove the skillet from heat and stir in 2 tablespoons of fresh chopped parsley and 1 tablespoon of fresh lemon juice, then season with salt and black pepper to taste.