Chicken, Chickpea, and Zucchini Stew |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Cooking Light, SEPTEMBER 2006 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 fresh ground black pepper |
1/8 teaspoon salt |
1/2 lb ground chicken |
4 cups reduced-sodium fat-free chicken broth |
1/4 cup dry white wine |
3 tablespoons tomato paste |
1/2 teaspoon crushed red pepper flakes |
2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans) |
2 (14 1/2 ounce) cans diced tomatoes, rinsed and drained |
1 bay leaf |
3/4 cup grated parmesan cheese |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes.
2. Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.
3. 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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