Mediterranean Chickpeas (Garbanzo Beans) With Vegetables |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 4 |
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This is a great protein filled vegetarian dish. It would also make a lovely side dish by reducing the portions. This recipe is from a Cooking Light magazine. I also highly reccomend that you do use fresh parmesan and not the stuff found in a can. If you don't have any fresh at hand, some shredded mozzarella would work fine as well. Ingredients:
1 tablespoon olive oil |
1 cup onion, diced |
1 garlic clove, 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, rinsed and drained (garbanzo beans) |
2 cups zucchini, diced |
2 cups cooked long-grain rice, hot |
1/4 cup grated fresh parmesan cheese |
Directions:
1. Heat oil in a large non-stick skillet over medium-high heat until hot.
2. Add onion and garlic and saute for about 3 minute.
3. Then add your basil and next 5 ingredients (the basil through the tomatoes).
4. Bring to a boil and then reduce heat to medium. Cook for 5 more min stirring occasionally.
5. Then stir in chickpeas and cook for 3 minute.
6. Add zucchini. cover and cook for 3 min or until the zucchini is tender.
7. Discard the bayleaves.
8. Serve hot with rice. Sprinkle with cheese.
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