Italian-Style Zucchini and Chickpea Sauté - Forks Over Knives

Ingredients

• 1 onion, chopped (1 cup)
• 1 large red bell pepper, chopped (1 cup)
• 6 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 3 medium zucchini, halved lengthwise and cut into ¼-inch slices (4 cups)
• 1 15-oz. can chickpeas, rinsed and drained (1½ cups)
• 1 cup oil-free marinara sauce
• 1 tablespoon white wine vinegar
• Sea salt and freshly ground black pepper, to taste
• 8 to 10 fresh basil leaves, chopped