Zucchini & Chickpea Ratatouille

Source: Family Circle, April 2009 issue

2 medium-sized zucchini, quartered lengthwise & cut into 1/2 inch pieces
1 large red pepper, cored, seeded, & cut into 1/2 inch pieces
4 tbsp olive oil
4 cloves garlic, finely chopped
2 cans (14.5 oz each) Italian seasoned diced tomatoes
1 can (15.5 oz.) chickpeas, drained & rinsed
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp red pepper flakes
3 cups cooked brown rice

1. Heat oven to 425.
2. Coat a baking sheet with nonstick cooking spray. Add zucchini and red pepper, toss w/ 1 tbsp olive oil. Bake at 425 for 30 minutes or until tender.
3. Heat remaining 1 tbsp oil in a large nonstick skillet over medium-high heat. Add garlic, cook 30 seconds to 1 minute. Stir in tomatoes and cook for 5 minutes, stirring occasionally. Add zucchini, peppers, chickpeas, salt, pepper, & red pepper flakes. Cook an additional 5 minutes, stirring occasionally. Serve with cooked brown rice.