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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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If time permits I like to oven roast the chick peas before I add them. Simply drain, blot with paper towel then put them in a bowl with 2 tbsp. of olive oil and mix. Then spread them out on a jelly roll pan, sprinkle with a little kosher or sea salt and bake at 450 degrees for about 30 minutes. They also make a great snack. Ingredients:
6 fresh zucchini, sliced |
4 medium onions, sliced |
10 ounces mushrooms, sliced |
3 garlic cloves, minced |
1 (15 ounce) can chickpeas, drained |
1 (26 ounce) jar spaghetti sauce |
1 (14 1/2 ounce) can diced tomatoes |
1/4 cup extra virgin olive oil |
1 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon italian seasoning |
2 tablespoons dried parsley |
1 lb cooked pasta |
Directions:
1. Pour olive oil in large saute pan. Heat oil, add sliced onions, garlic, salt, pepper, Italian seasoning & dried parsley. Cook until onions are translucent.
2. Add sliced zucchini and sliced mushrooms, cover and continue cooking until desired texture. Next add drained chick peas, spaghetti sauce and diced tomatoes.
3. While the zucchini stew is simmering, boil water and prepare a pound of your favorite pasta.
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