braised chickpeas with zucchini and pesto

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4 steps

1
If using canned chickpeas, rinse and drain them.
2
Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers (or pepper flakes), 3 tablespoons of olive oil, and 1/4 cup of water, bring to a simmer, cover, and simmer for 20 minutes until evenly mixed; preheat oven to 400°F.
3
Remove and discard the red peppers.
4
Add the cumin to the chickpeas and spread half the chickpea mixture in the bottom of a 9" square baking dish. Taste for salt and serve when it looks done.

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