Chickpeas with Braised Summer Vegetables and Basil

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 2 large scallions—trimmed, halved lengthways and finely sliced
• 1 garlic clove, sliced
• 2 yellow bell peppers, seeded and cut into ½-inch lengths
• 2 zucchini, halved lengthwise and sliced into ½-inch half-moons
• 14 ounces tomato passata
• One 20-ounce can chickpeas, drained and rinsed
• 6 basil leaves, torn into small pieces
• Sea salt and freshly ground black pepper