|Olive oil||1 Tablespoon|
|Garlic||5 Clove (25 gm), crushed|
|Sweet red pepper||1 Small, cored, seeded, and coarsely chopped|
|Sweet green pepper||1 Small, cored, seeded, and coarsely chopped|
|Zucchini||2 Medium, thinly sliced|
|Canned crushed tomatoes||1 Cup (16 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Pinto beans||1 1⁄3 Cup (21.33 tbs), drained, rinsed (Cooked Or Canned)|
|Black beans||1 1⁄3 Cup (21.33 tbs), drained, rinsed (Cooked Or Canned)|
|Chickpeas||1 1⁄3 Cup (21.33 tbs), drained, rinsed (Cooked Or Canned)|
|Mashed potatoes||3 Cup (48 tbs)|
|Paprika||1⁄4 Teaspoon (For Garnish)|
Preheat the oven to 375° F.
Heat 2 teaspoons of the oil in a 10-inch skillet over moderate heat for 1 minute.
Add 2 cloves of the garlic and saute for 1 minute.
Add the red and green peppers and zucchini and saute, stirring occasionally, for 4 minutes or until crisp-tender.
Add 3/4 cup of the crushed tomatoes and the salt and black pepper and cook, uncovered, 3 minutes longer.
Place the pinto beans, black beans, chick peas, and the remaining oil, garlic, and tomatoes in a food processor or an electric blender, and puree until smooth about 30 seconds.
Spoon the puree into a lightly greased 9-inch pie pan, top with the skillet mixture, then spoon the mashed potatoes on top.
Bake, uncovered, for 25 minutes or until the potatoes are lightly browned.
Sprinkle with paprika if desired.