This stew is nice for lunch before or after a hike. To speed preparation, chop the onion and zucchini the night before.
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 freshly ground black pepper
1/8 teaspoon salt
1/2 pound ground chicken
4 cups fat-free, less-sodium chicken broth
1/4 cup dry white wine
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
2 (14.5-ounce) cans diced tomatoes, rinsed and drained
1 bay leaf
3/4 cup (3 ounces) grated Parmesan cheese
How to Make It
Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes. Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.
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.