Italian Peppers and Chickpeas
Lots of sweet bell peppers and meaty chickpeas mingling with tomatoes and Italian spices. Serve it over rice, farro, noodles, or next to a crusty hunk of bread. It's a delicious and easy 30 minute meal!
Heat the oil (or broth or water) in a large deep skillet over medium heat.
Add the onion and sauté 4 to 5 minutes, until soft and translucent.
Add the garlic, carrots, peppers, and Herbs de Provence, and sauté 2 to 3 minutes to start to release the flavors.
Add the chickpeas, diced tomatoes, vegetable broth, and tomato sauce, if using. Increase heat to bring mixture to a simmer, then decrease heat to medium-low and simmer 15 minutes until vegetables are softened, but still have a bite. You can also add the tomato sauce later after simmering a bit if you are unsure you'll need/want it.
Add the balsamic vinegar and stir to combine.
Serve with grains or noodles of choice and/or some crusty bread.
~The tomato sauce is optional. My kids like it extra saucy, so sometimes I add it. But, I love the the lighter taste of this dish without. Photos were taken without the addition of tomato sauce.
~This recipe is gluten free as written. To keep it gluten free for serving, serve with brown rice, quinoa, or gluten free noodles, and/or gluten free bread.
~Nutrition facts calculated without grains or noodles for serving.
Calories: 280kcal | Carbohydrates: 41g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 496mg | Fiber: 10g | Sugar: 12g