This recipe is so completely comfort food! That's the kind of week I had, a week where I longed for something, warm, rich, and satisfying. But, I didn't want to sacrifice healthy to get it, so this recipe came to be! I hope you like it too.
1 can chickpeas
1 zucchini- diced
1 yellow squash-diced
1 large green pepper-coarsely chopped
1 large onion-coarsely chopped
3 garlic cloves-finely minced
1 can of diced tomatoes with garlic, basil, and oregano or plain diced tomatoes
1/4 cup dry white wine-if desired
2 tbsp of balsamic vinegar
1/2 cup chicken broth-I used Frontier Vegan Chicken Broth to keep it vegetarian
Oregano, basil, and salt to taste
Saute chickpeas,zucchini, yellow squash, green peppers, onions, and garlic in 1 tbsp olive oil until tender. Add wine and vinegar and let simmer for 3 minutes, or until the liquid reduces by half. Add the tomatoes WITH liquid, and broth. Sprinkle with oregano and basil and salt to taste. I served this over cooked millet to keep it gluten free, but it is so good over pasta, rice, or just by itself. If the people in your family would rather have it with chicken, just brown split chicken breasts, or chicken thighs in olive oil first, remove to a plate, follow the rest of the directions, add chicken back to pan, cover and simmer until chicken is cooked through.