Mediterranean Chickpeas with Vegetables

By michaelmeiner

Ingredients

• 1 Tablespoon olive oil
• 1 cup diced onion
• 1 clove garlic -- minced
• 2 teaspoons dried basil
• 1/2 teaspoon sugar
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 2 bay leaves
• 1 can (28 ounce) diced tomatoes -- undrained
• 1 can (19 ounce) chickpeas -- rinsed and drained
• 2 cups diced zucchini
• 2 cups hot cooked rice

Preparation

Step 1

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and garlic; saute 3 minutes. Add basil and next 5 ingredients. Bring to a boil and reduce heat to medium. Cook 5 minutes, stirring occasionally. Stir in chickpeas; cook 3 minutes Add zucchini; cover and cook 3 minutes or until zucchini is tender. Discard bay leaves. Serve with rice.