Chickpeas & Zucchini with Roasted Red Pepper Sauce 

This recipe was inspired by the wonderful people at Lighter. Their app creates personalized meals based on your palate, appetite, and time constraints. It is wonderful. While browsing in the “People” section, I found a recipe beloved by registered dietitians and bloggers alike. It was for Red Skin Potatoes & Chickpeas in a Spicy Red Pepper Sauce. In order to cut carbohydrates, I doubled the vegetables and cut out the potatoes. I would recommend keeping a starch in the dish, because the zucchini emitted quite a lot of liquid during the cooking process. Having a grain or potato to soak up that moisture would’ve been nice. I think something slightly absorbent like brown rice or quinoa would be excellent if you don’t feel like using red skins.

The red pepper sauce was something I have been wanting to make for a long while now. I had seen it before over pasta. My dad made red pepper sauce once and served it with white fish, which was beautiful. I understand it is a fairly versatile sauce, so I encourage you to not limit it to this specific recipe.

I made this dish for lunch. It was fairly quick, taking about 35 minutes, and did not require that much clean up. The messiest part was blending the pepper in the food processor. I kept taking the lid off to taste it, splattering sauce on the counter each time. I ultimately ended up roasting the pepper over the open flame of my gas stove, because the broiler was taking far too long. Letting it char in a cast iron skillet on the stove top would also be a great way to achieve the same result. I forgot to let my pepper rest, so peeling it was a little more difficult than necessary. I recommend not skipping that step. If you did anything to jazz up the recipe, let me know in the comments. 🙂 Happy Eats xoxo

Chickpeas & Zucchini with Roasted Red Pepper Tomato Sauce

File_000 (7).jpegYield: 1 serving

Difficulty: Medium

Time: 35 minutes


1 red bell pepper

1 zucchini

1/2 can no-salt canned garbanzo beans, drained and rinsed

1/2 tsp paprika

1 roma tomato

1 clove garlic, minced

2 pinches Cayenne pepper

1/4 tsp chili powder..

to taste chili pepper flakes

to taste salt & pepper


Preheat the broiler to high. Put the red pepper, whole, on a baking pan and bake for 8-10 minutes. Rotating the red pepper as it turns black, to ensure an even char. You can also carefully roast your pepper over an oven flame (using a pair of metal tongs) if you have a gas stove, or let in blacken in a cast iron skillet. When the red pepper is done, place it in a bowl and cover the bowl tightly with plastic wrap. Let sit for about 10 minutes.

Remove the tough ends from the zucchini and slice crosswise into thin medallions.

Heat olive oil in a skillet over medium heat. When the oil is hot, add the beans, zucchini and paprika and cook for 2-3 more minutes. Add salt and pepper to taste.

When the red pepper is cool enough to handle, peel the skin off. Discard the seeds and the stem. Add the flesh of the pepper to a food processor. Wash the roma tomato and cut it in fourths; add it to the food processor. Add the garlic, chili powder, and cayenne pepper. Add salt to taste. You can kick up the heat by adding more cayenne pepper or chilli pepper flakes, if you so desire.

Plate the beans and veggies and cover with the red sauce. Enjoy!

Calories: 216 per serving

Fat: 9.1 grams

Carbs: 27 grams

Protein: 8.7 grams


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