1 tablespoon olive oil
1 small yellow onion, finely diced
1 small red bell pepper, seeded and diced
2 cloves garlic, minced
1 tablespoon Italian seasoning
1 cup vegetable broth
2 (15 ounce) cans chickpeas, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
Salt and pepper, to taste
Rice (for serving)
In a large saucepan, heat the olive oil over medium-high heat. Add the onions and bell pepper and cook until softened, about 5 minutes.
Add the garlic and Italian seasoning and cook until fragrant, about 1 minute.
Add the drained chickpeas and diced tomatoes and bring the mixture to a boil. Add vegetable broth. Reduce the heat until the mixture is simmering. Simmer, covered, for 10 minutes.
Remove the lid and simmer for an additional 10 minutes, until the mixture has thickened.
Using a potato masher, gently mash some of the chickpeas, leaving about half of them unmashed for texture.
Season with salt and pepper to taste.
Serve with rice.