1cupdried chickpeas — or about 2.5 cups cooked and drained
½onionmed-large, diced
2clovesgarlicminced
½cupred bell peppersliced, optional
3tomatoesdiced
1zucchini or summer squash, sliced or diced
2tablespoonapple cider vinegar
1teaspoonolive oil
1teaspoonoregano
1tablespoonfreshly grated ginger
½teaspoonsalt
½lemonjuiced
ground black pepperto taste
Instructions
Soak chickpeas overnight and simmer in a pot of water for 1 hour. (Or used canned & drained chickpeas.)
Mix all ingredients together in large bowl and pour into casserole dish.
Bake covered on 400 for 30 minutes.
Remove from oven, stir well, then return to oven for 45 minutes.
Remove from oven, let rest 5 minutes, and serve.
Notes: You can easily substitute jarred tomatoes for the fresh, and swap out any of the vegetables for whatever you have on hand. I often serve this with salad, quinoa, or whole-wheat naan. It’s excellent with pasta as well!