Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve this simple meatless stew with a green salad.

Barbara Seelig Brown
Recipe by Cooking Light March 2004


Recipe Summary

6 servings (serving size: about 2/3 cup polenta and about 1 cup stew)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

351 calories; calories from fat 22%; fat 8.7g; saturated fat 4.2g; mono fat 3.1g; poly fat 0.8g; protein 17g; carbohydrates 53.6g; fiber 8.6g; cholesterol 16mg; iron 3.1mg; sodium 943mg; calcium 375mg.