Mediterranean Chickpeas (Garbanzo Beans) With Vegetables

kleigh83's Note:

This is a great protein filled vegetarian dish. It would also make a lovely side dish by reducing the portions. This recipe is from a "Cooking Light" magazine. I also highly reccomend that you do use fresh parmesan and not the stuff found in a can. If you don't have any fresh at hand, some shredded mozzarella would work fine as well.

• Total Time: 24 mins
• Prep Time: 10 mins
• Cook Time: 14 mins

Ingredients:

Servings: 4

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

Directions:

1. Heat oil in a large non-stick skillet over medium-high heat until hot.
2. Add onion and garlic and saute for about 3 minute.
3. Then add your basil and next 5 ingredients (the basil through the tomatoes).
4. Bring to a boil and then reduce heat to medium. Cook for 5 more min stirring occasionally.
5. Then stir in chickpeas and cook for 3 minute.
6. Add zucchini. cover and cook for 3 min or until the zucchini is tender.
7. Discard the bayleaves.
8. Serve hot with rice. Sprinkle with cheese.

Reviews

[Chef #369808]

This was yummy, but there wasn't anything particularly striking about it. While it wasn't amazing by itself, I /would/ recommend it in burritos -- that's what I did with the leftovers!! I guess my biggest issue of having the meal by itself was that none of the flavors really stood out - the ingredients all blended together too much i guess. It has potential though!! :)

[LearningToCook]

This was an easy recipe to make for a weeknight, and tasty. I omitted the sugar, but otherwise followed the recipe completely. Served with hummus and toasted pita pieces. I liked the use of the bay leaves, since I don't use them much. Thanks for the recipe.