Notes: We both thought this was so-so. A little bland.

Ingredients:
2 zucchini
2 yellow squash
1 red bell pepper, seeded
1 green bell pepper, seeded
2 tomatoes
1 onion
3 garlic cloves
3 oz sun-dried tomatoes
15 oz can chickpeas, drained and rinsed
1 cup low sodium vegetable broth
1 tbsp Italian seasoning

Directions:
Cut vegetables (except tomatoes and garlic) into bite-sized pieces. Dice tomatoes and mince
garlic. Line a large pot with a thin layer of water or broth. Saute garlic until golden and fragrant.
Add more liquid and vegetables, and cook over high heat for a few minutes, stirring occasionally,
while the tomatoes break down. Once the juices from the tomatoes have been released, add the
herbs, beans, and vegetable stock. Bring to a rapid simmer and cook with the lid off until the
liquid is evaporated,

Source: Happy Herbivore.