Mediterranean Chickpea Hash

Day Twelve. The snow and ice persist. I think it's getting worse. What appears to be snow is actually ice. Our poor dog is so confused; she keeps sliding on the ice/snow when she tries to go to the bathroom. Thank goodness I went to the store last week and stocked up on random items. The only things we've run out of so far are olive oil and Mrs. Dash garlic-and-herb seasoning (which I put on everything when I'm lazy). I bought dried chickpeas instead of canned for the lower sodium content, and have been soaking and cooking them constantly for hummus, falafel, etc. Had some extra cooked chickpeas in the fridge and some veggies I wanted to use up before they spoiled, so I made this version of a "hash" for breakfast this morning (although I'm sure it would be good for lunch or dinner, too).

Serves one very hungry person.

Canola oil cooking spray

1/2 c. mushrooms, thinly sliced

1/2 c. zucchini, quartered

1/4 c. red bell peppers, chopped

1/2 c. chickpeas, soaked overnight and cooked for 1-1/2 hours, rinsed, and drained

4 large Kalamata olives, pitted and roughly chopped

1 tsp dried basil

1 tsp dried oregano

1/4 tsp sea salt

1/8 tsp black pepper

Heat large skillet over medium-high heat. Coat with cooking spray. Add mushrooms, and cook for 3 minutes. Reduced heat to medium, adding zucchini and red pepper, cooking for another 3-5 minutes, or until vegetables crisp-tender. Add chickpeas, olives, and seasonings. Saute for 2 minutes, or until heated through. I suggest serving with whole wheat toast with fig preserves.