2 (15-oz.) cans unsalted chickpeas, rinsed and drained
1 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon minced garlic
1 teaspoon kosher salt, divided
1 cup chopped red onion
1 cup chopped red bell pepper
1 large zucchini, cut into 1-in. pieces (about 8 oz.)
1 large yellow squash, cut into 1-in. pieces (about 8 oz.)
1 small eggplant, peeled and cut into 1-in. pieces (about 5 oz.)
1 tablespoon red wine vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
2 tablespoons fresh basil leaves (optional)
Est. added sugars 1g
How to Make It
Drain 1 can tomatoes in a colander over a bowl, reserving 1/2 cup liquid. Drain remaining 1 can tomatoes; discard liquid. Combine tomatoes, reserved 1/2 cup liquid, and chickpeas in a bowl.
Heat 1 tablespoon oil in a large skillet over medium-high. Add garlic, 1/2 teaspoon salt, and next 5 ingredients (through eggplant); sauté 7 to 8 minutes or until slightly tender. Stir in tomato mixture and remaining 1/2 teaspoon salt; cover, and cook 5 minutes.
Uncover pan; stir in vinegar, paprika, and black pepper. Cook 5 minutes or until vegetable mixture is slightly thickened. Divide vegetable mixture among 4 shallow bowls; drizzle servings evenly with remaining 1 1/2 teaspoons oil. Sprinkle with basil leaves, if desired.