Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light July 1998

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Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups vegetable mixture, 1/2 cup rice, and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

374 calories; calories from fat 19%; fat 8g; saturated fat 2g; mono fat 3.6g; poly fat 1.6g; protein 15.2g; carbohydrates 63.2g; fiber 6.1g; cholesterol 5mg; iron 5.2mg; sodium 681mg; calcium 220mg.
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