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Ingredients
  • 1 tablespoon olive oil
  • ½ yellow onion chopped
  • 1 large carrot cut into ¼-inch dice
  • ½ teaspoon kosher salt
  • 3 cloves of garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • 3 cups canned crushed tomatoes
  • 14 ounce can of chickpeas, drained & rinsed
  • 1 ¼ cups cooked quinoa
  • ¼ cup minced flat-leaf parsley divided
  • 3 red bell pepper cut in half lengthwise, seeds & membranes removed
  • ⅓ cup grated part-skim mozzarella cheese
  • ¼ cup grated Parmesan cheese
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