Ingredients:

• 1 onion, chopped (1 cup)
• 1 large red bell pepper, chopped (1 cup)
• 6 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 medium zucchini, halved lengthwise and cut into 1/4 inch slices (4 cups)
• 1 15-oz can chickpeas, rinsed and drained (1 & 1/2 cups}
• 1 cup marinara sauce
• 1 Tbsp white wine vinegar
  8 to 10 fresh basil leaves, chopped

Directions:

1. Heat an extra-large skillet over medium heat. Add the first five ingredients (through thyme); cook 10 minutes, stirring often and adding water, 1 to 2 Tbsp at a time, as needed to prevent sticking.
2. Add zucchini; cook 10 minutes more or until zucchini is tender. Stir in chickpeas, marinara sauce and vinegar. Season with salt and black pepper. Heat through. Serve immediately garnished with basil.

Add: Spinach leaves, Red pepper/flakes
Try: Substitute white beans – Cannellini or Great Northern