Chicken, Chickpea, and Zucchini Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This stew is nice for lunch before or after a hike. To speed preparation, chop the onion and zucchini the night before. Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
1 1/2 teaspoons minced fresh rosemary |
2 garlic cloves, minced |
3 cups chopped zucchini |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
1/2 pound ground chicken |
4 cups fat-free, less-sodium chicken broth |
1/4 cup dry white wine |
3 tablespoons tomato paste |
1/2 teaspoon crushed red pepper |
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained |
2 (14.5-ounce) cans diced tomatoes, rinsed and drained |
1 bay leaf |
3/4 cup (3 ounces) grated parmesan cheese |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes. Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.
2. Add broth and next 6 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 30 minutes. Discard bay leaf. Sprinkle with cheese.
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