Pesto vegetable soup

I made this Pesto Vegetable Soup with veggies from the CSA share and from the garden. Even though it was hot out, the bowl tasted like summer!

Roasted Chickpeas

I am trying to work through stuff in the freezer, so I decided to make some roasted chickpeas to prevent me from putting something back in the freezer (after using some to make stuffed peppers).
I decided on Ranch-flavor, as I had a ranch seasoning from Penzey's I wanted to try.
About 1-2 cups of drained, cooked chickpeas,
2-3 tablespoons of olive oil
1 tablespoon of ranch seasoning

Mix everything in a bowl then roast in the oven at 400degF for 20-30 min.
I mixed things around about halfway through so they cooked evenly.

I probably didn't roast long enough, as some were still a bit soft, but others were charred, so I'm not sure what I did wrong. Otherwise they are a good snack!

Stuffed green peper

I've made this before, see previous post, but this was fairly quick and helped use up some CSA veggies:
2 cups cooked rice
about 1 cup cooked chickpeas
about 1 teaspoon cumin
about 1/2-1 teaspoon salt
pepper to taste
cayenne pepper to taste
one medium tomato chopped
1/2 cup green pepper chopped
3 cloves garlic chopped
small white onion chopped
two veggie Italian sausages, chopped
two med-large green peppers cut in half with seeds and ribs removed
about 1 cup cheddar cheese, grated

Saute the onion, garlic and green pepper in olive oil until soft, add in the sausages until warmed through.
Mix all the ingredients (except the cheese and host peppers) in a bowl.
Put some cheese in the bottom of the pepper "bowl" then put the filling and top with cheese.
Bake at 350deg F for 20-30 min or until the pepper bowl is soft/cooked.

I thought it turned out great, but E thought it would taste better with the morningstar sausages instead. I'll try it with that next time