5/5
(1 Votes)
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
Preparation
Step 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.
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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