Chickpeas With Braised Summer Vegetables And Basil

3 tablespoons extra-virgin olive oil, divided

2 large scallions—trimmed, halved lengthways and finely sliced

1 garlic clove, sliced

2 yellow bell peppers, seeded and cut into ½-inch lengths

2 zucchini, halved lengthwise and sliced into ½-inch half-moons

14 ounces tomato passata

One 20-ounce can chickpeas, drained and rinsed

6 basil leaves, torn into small pieces

Sea salt and freshly ground black pepper

Heat 2 tablespoons of the olive oil in a heavy-bottomed skillet over medium heat. When hot, add the sliced scallions and cook gently for about 5 minutes, then add the garlic, yellow peppers, and zucchini. Add ½ teaspoon of sea salt, then partly cover the skillet with a lid. Reduce the heat to medium-low and cook until softened, checking about every 5 minutes and stirring with a wooden spoon, 18 to 20 minutes.
Remove the lid and add the passata. Cook over low heat until the passata has reduced by half, 8 to 10 minutes. Add the chickpeas and cook gently until married with the sauce, about 5 minutes.
Add the torn basil and remaining tablespoon of olive oil; taste for seasoning and serve.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions📆EverydaySummer Meals

Season☀️Summer

DifficultyEasy ⏰ 30m