Mediterranean Vegetable Stew over Soft Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this simple meatless stew with a green salad. Ingredients:
2 teaspoons olive oil |
2 cups (1/4-inch) slices zucchini |
1 1/2 teaspoons bottled minced garlic |
1/4 teaspoon black pepper |
2 (14.5-ounce) cans diced tomatoes |
1 (14 1/2-ounce) can italian-style stewed tomatoes, undrained |
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed |
3 cups water |
1 cup dry polenta |
1 1/2 cups (6 ounces) preshredded fresh parmesan |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add zucchini and garlic, and sauté 30 seconds. Stir in black pepper, tomatoes, and chickpeas; reduce heat, and simmer 10 minutes, stirring occasionally.
2. While stew cooks, bring 3 cups water to a boil in a medium saucepan. Add polenta, stirring with a whisk. Reduce heat; simmer 3 minutes or until done, stirring occasionally. Stir in cheese. Serve stew over polenta.
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