Recipe by kleigh83
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.
Top Review by twyla91
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!! :)
- 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
Directions See How It's Made
- 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.