Mediterranean Chickpeas (Garbanzo Beans) With Vegetables

"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."
 
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Ready In:
24mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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!! :)
     
  2. 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.
     
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