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Mediterranean Chickpeas (Garbanzo Beans) With Vegetables

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“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.”
READY IN:
24mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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