Name: Mediterranean Chickpeas with Vegetables
Yield: 4 servings (serving size: 1 1/2 cups vegetable mixture, 1/2 cup rice, and 1 tablespoon cheese)
Ingredients: 1 tablespoon olive oil; 1 cup diced onion; 1 garlic clove, minced; 2 teaspoons dried basil; ½ teaspoon sugar; ½ teaspoon black pepper; ⅛ 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; ¼ cup (1 ounce) grated fresh Parmesan cheese

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.

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Mediterranean Chickpeas with Vegetables

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