Mediterranean Chickpeas with Vegetables

Cooking Light
4 servings (serving size: 1 1/2 cups vegetable mixture, 1/2 cup rice, and 1 tablespoon cheese)

Ingredients

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1 tablespoon olive oil
1 cup diced onion
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 (garbanzo beans), rinsed and drained
2 cups (1/2-inch) diced zucchini
2 cups hot cooked long-grain rice
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and garlic; sauté 3 minutes. Add basil and next 5 ingredients (basil through tomatoes). Bring to a boil, and reduce heat to medium. Cook 5 minutes, stirring occasionally. Stir in chickpeas; cook 3 minutes. Add zucchini; cover and cook 3 minutes or until zucchini is tender. Discard bay leaves. Serve with rice; sprinkle with cheese.

Created date

July 1998

Nutritional Information

Calories 374
Caloriesfromfat 19 %
Fat 8 g
Satfat 2 g
Monofat 3.6 g
Polyfat 1.6 g
Protein 15.2 g
Carbohydrate 63.2 g
Fiber 6.1 g
Cholesterol 5 mg
Iron 5.2 mg
Sodium 681 mg
Calcium 220 mg