Mediterranean Chickpeas with Vegetables

By Lv2Cook

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 clove garlic 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 (garbanzo beans) rinsed and drained
• 2 cups diced zucchini 1/2 inch thick
• 2 cups hot cooked long-grain rice
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Step 1

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and garlic; sauté 3 minutes. Add basil and next 5 ingredients (basil through tomatoes). 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; sprinkle with cheese.

Serving Size: 1 1/2 cups vegetable mixture, 1/2 cup rice, and 1 tablespoon cheese