Mediterranean Chickpeas with Vegetables

Ingredients

  • 2 cups (1/2-inch) diced zucchini
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1/8 teaspoon salt
  • ½ teaspoon sugar
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 cup diced onion
  • 1 cup diced onion
  • + 19 more ingredients
    • 2 teaspoons dried basil
    • 1 tablespoon olive oil
    • 2 bay leaves
    • 1 garlic clove, minced
    • 2 teaspoons dried basil
    • 2 cups hot cooked long-grain rice
    • 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
    • 2 cups (1/2-inch) diced zucchini
    • 1 tablespoon olive oil
    • 2 bay leaves
    • 1/8 teaspoon salt
    • 1 garlic clove, minced
    • 2 cups hot cooked long-grain rice
    • ½ teaspoon sugar
    • 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • ½ teaspoon black pepper
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • ½ teaspoon black pepper

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 zucchin...

View full recipe at My Recipes

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