Italian Chickpea Bowl | Ready To Eat Meal

Mediterranean flavors shine in this vibrant vegetarian bowl, starring chickpeas cooked with shallots, white wine, oregano, fennel, and Italian seasoning. Along with roasted multi-color peppers, they’re served over a blend of tri-color quinoa and brown rice flavored with vegetable stock, lemon, and turmeric. On the side, you’ll find herb-roasted zucchini, yellow squash, and red onion, as well as a roasted red pepper basil sauce for drizzling over the bowl.

Ingredients: chickpeas (prepared chickpeas beans, water, salt, disodium edta to promote color retention), water, zucchini, yellow squash, red onions, fire roasted red peppers (roasted peppers, water, sea salt, citric acid), red bell peppers, green bell peppers, garlic, tricolor quinoa (white quinoa, red quinoa, black quinoa), brown jasmine rice, olive oil, onions, lemon juice, basil, roasted garlic oil (olive oil, garlic), sun-dried tomatoes (sun-dried tomatoes, salt), tomato paste (tomatoes, citric acid), chardonnay wine, mirepoix concentrate (water, sea salt, vegetable stock (carrot, celery and onion stocks), carrot stock, tapioca starch, cabbage juice concentrate, celery stock, onion stock, natural flavors, mushroom stock, tomato paste), grated parmesan cheese ((parmesan cheese (pasteurized cow’s milk, cheese culture, salt, enzymes), water, milk protein, modified food starch, palm oil blend, salt, disodium phosphate, citric acid, xanthan gum), and calcium propionate (preservative)), parsley, toasted onion powder, granulated garlic, sea salt, black pepper, dried oregano, italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil), toasted garlic powder, smoked black pepper (pepper, smoke flavor), ground fennel, turmeric, dried basil, crushed red pepper flakes, dried dill weed, dried parsley