Chicken, Chickpea, and Zucchini Stew

Chicken, Chickpea, and Zucchini Stew
Chicken, Chickpea, and Zucchini Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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. 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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