Mealime recipe · lives on in MealPot
Saucy Italian Veggie-Chickpea Skillet with Basil & Garlic Toast
- 30 min
- 2–6 servings
- 583 kcal / serving
A hearty skillet of chickpeas, peppers, mushrooms, and zucchini in tomato sauce, finished with fresh basil and Parmesan. It comes together quickly for a weeknight dinner and pairs nicely with garlicky toast.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small pkgfresh basil
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 3 clovesgarlic
- 1 ozParmesan cheese
- 1red bell pepper
- 1 (8 oz) cantomato sauce
- ½ lbwhite mushrooms
- 3 sliceswhole grain bread
- ½ mediumyellow onion
- 1 mediumzucchini squash
- red bell peppers
- yellow onions
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, Italian seasoning, salt, white wine vinegar
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon
Directions
- 1. Prep all produce: wash the basil, peppers, onion, mushrooms, zucchini, and garlic; drain the chickpeas and set aside.
- 2. Heat a nonstick skillet over medium and add a layer of oil once it’s warm.
- 3. Add the diced peppers and onion to the skillet; cook, stirring occasionally, until they begin to soften, about 5 minutes.
- 4. Pour in the tomato sauce and vinegar, then simmer to heat through while you finish the veg.
- 5. In a separate bowl, combine sliced mushrooms with the zucchini and set aside.
- 6. Stir the mushrooms and zucchini into the skillet with the other vegetables and chickpeas; continue cooking until everything is tender, about 5 more minutes.
- 7. Add more garlic if desired and season with Italian seasoning, salt, and pepper; adjust heat as needed.
- 8. Slice the basil into ribbons and grate the Parmesan; toast the bread with a light brushing of oil if using, and serve the skillet with the toasts on the side.
Two tips
- Prep the garlic and herbs ahead of time so dinner comes together quickly.
- If you have leftovers, toss them with a little vinegar and olive oil for a quick warm pasta topping tomorrow.
Nutrition per serving
- Calories
- 583 kcal
- Protein
- 27 g
- Carbs
- 70 g
- Fat
- 24 g
- Fiber
- 17 g
- Sodium
- 520 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.