Ingredients
- 5 garlic (cloves crushed)
- 2 zucchini thinly (sliced)
- 1 bell pepper (red chopped)
- 1 green bell pepper (chopped)
- 3 cups mashed potatoes
- 1 3/8 cups black beans
- 1 3/8 cups pinto beans
- 1 3/8 cups chickpeas
- 1 cup tomatoes (canned crushed)
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
Preheat the Oven to 375 degreesF. Saute 2 cloves garlic for 1 min. Add the red and green peppers, and zuccini and saute, stirring occasionally for 4 minutes, or until tender. Add 3/4 cup of the crushed tomatoes, salt, and black pepper, and cook uncovered three minutes longer. Place the Pinto beans, Black Beans, Chickpeas, remaining garlic and tomatoes in food processor, and puree until smooth. Spoon the puree into a lightly greased 9" pie plan. Top with the skillet mixture. Then spood the mashed potatoes on top. Bake uncovered for 25 minutes, or until the potatoes are lightly browned. Sprinkle with paprika if desired.
