Mediterranean Chickpeas With Vegetables |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light, JULY 1998 Ingredients:
1 tablespoon olive oil |
1 cup diced onion |
1 garlic clove, minced |
2 teaspoons dried basil |
1/2 teaspoon sugar |
1/2 teaspoon black pepper |
1/8 teaspoon salt |
2 bay leaves |
1 (28 ounce) can diced tomatoes, undrained |
1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans) |
diced zucchini |
2 cups hot cooked long-grain rice |
1/4 cup grated fresh parmesan cheese |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and garlic; sauté 3 minutes.
2. Add basil and next 5 ingredients (basil through tomatoes). Bring to a boil, and reduce heat to medium.
3. Cook 5 minutes, stirring occasionally. Stir in chickpeas; cook 3 minutes. Add zucchini; cover and cook 3 minutes or until zucchini is tender.
4. Discard bay leaves. Serve with rice; sprinkle with cheese.
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