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
How to Make It
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.