INGREDIENTS
1 15 ounce can
chickpeas, drained and rinsed
3
garlic cloves
1/2 cup
rolled oats*
1 tsp
dried basil
1 tsp
dried oregano
1/2 tsp
salt
2 tbsp
nutritional yeast
juice of 1/2 lemon
1
cup shredded zucchini (about 1 large zucchini)
32 oz
marinara
8 oz
whole grain pasta