4 servings (serving size: 1 1/2 cups vegetable mixture, 1/2 cup rice, and 1 tablespoon cheese)
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
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.
i thought i'd be more blown away with this than i was. it's a good side in place of white rice for asian or mexican recipes, but on its own is rather bland. by all means, use dried chickpeas and don't use canned.
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