Prep 10 mins
Cook 14 mins
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.
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 garlic clove, minced
- 2 teaspoons dried basil
- 1⁄2 teaspoon sugar
- 1⁄2 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
- 1⁄4 cup grated fresh parmesan cheese
- Heat oil in a large non-stick skillet over medium-high heat until hot.
- Add onion and garlic and saute for about 3 minute.
- Then add your basil and next 5 ingredients (the basil through the tomatoes).
- Bring to a boil and then reduce heat to medium. Cook for 5 more min stirring occasionally.
- Then stir in chickpeas and cook for 3 minute.
- Add zucchini. cover and cook for 3 min or until the zucchini is tender.
- Discard the bayleaves.
- Serve hot with rice. Sprinkle with cheese.
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!! :)
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.