Mushroom, Chickpea and Zucchini Sauté
The combination of vegetables and chickpeas in this dish makes for a sweet, savory, totally satisfying vegetarian main. We kept this recipe down to just a handful of ingredients, but feel free to add some diced bell pepper or chopped tomato, if you like. This recipe makes two servings.
8 ounces mushrooms, brushed clean and sliced (we used brown mushrooms)
1 large zucchini, cut into 1/4" half-moons
1 small yellow onion, diced
1 15-ounce can chickpeas, washed and drained
2 large cloves garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste
Fresh chopped parsley or basil, to garnish
Heat a heavy skillet to medium-high and add oil to the pan. Add onion, mushrooms and chickpeas and sauté until onions begin to brown, about 5 minutes. Add garlic and zucchini and cook for another two minutes. Remove from heat, season with salt and pepper and garnish with chopped herbs. Serve warm or at room temperature.