Bring water to a boil and cook pasta as instructed on the package

Heat 2 tablespoon oil in a large nonstick skillet over medium heat.

Add pasta and cook, stirring often, until slightly brown.

Transfer to a bowl and cover to keep warm.

Add the remaining 2 tablespoons to the pan and saute onion pepper and squash. Cook, stirring occasionally, until crisp-tender, about 3 minutes.

Add garlic and fresh thyme and cook for until garlic starts to brown.

Wash chickpeas and pour over the veggie then add canned tomatoes; cook, stirring, about 3 minutes.

Stir in vinegar and pepper.

Optional - serve with olives and feta cheese