Ingredients
The following ingredients have 7 Servings
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups finely chopped white onion
- 1 1/2 cups chopped zucchini
- 1 1/2 cups yellow squash
- 1 cup chopped mini sweet peppers
- 1 8- ounce package baby bella mushrooms (sliced)
- 2 tablespoons minced garlic
- 2 15- ounce cans chickpeas (drained and rinsed)
- 1 28- ounce can diced tomatoes
- 2 cups vegetable broth
- 1/2 cup chopped fresh cilantro leaves
- 3 tablespoons lime juice
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instruction
- 1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, zucchini, yellow squash, sweet peppers, and baby bells and cook, stirring, until tender, 5-8 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chickpeas, tomatoes, broth, cilantro, lime juice, cumin, chili powder, salt, and pepper, stir to combine and cook until hot, about 5 minutes. Reduce the heat to low and simmer until ready to serve.
