Chicken, Chickpea, and Zucchini Stew

Ingredients

• 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

Preparation

1. 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.
2. 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.