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Mediterranean Vegetable Stew over Soft Polenta

Yield 6 servings (serving size: about 2/3 cup polenta and about 1 cup stew)
Serve this simple meatless stew with a green salad.

Ingredients

  • 2 teaspoons olive oil
  • 2 cups (1/4-inch) slices zucchini
  • 1 1/2 teaspoons bottled minced garlic
  • 1/4 teaspoon black pepper
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 3 cups water
  • 1 cup dry polenta
  • 1 1/2 cups (6 ounces) preshredded fresh Parmesan

Nutrition Information

  • calories 351
  • caloriesfromfat 22 %
  • fat 8.7 g
  • satfat 4.2 g
  • monofat 3.1 g
  • polyfat 0.8 g
  • protein 17 g
  • carbohydrate 53.6 g
  • fiber 8.6 g
  • cholesterol 16 mg
  • iron 3.1 mg
  • sodium 943 mg
  • calcium 375 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium-high heat. Add zucchini and garlic, and sauté 30 seconds. Stir in black pepper, tomatoes, and chickpeas; reduce heat, and simmer 10 minutes, stirring occasionally.

  2. While stew cooks, bring 3 cups water to a boil in a medium saucepan. Add polenta, stirring with a whisk. Reduce heat; simmer 3 minutes or until done, stirring occasionally. Stir in cheese. Serve stew over polenta.