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Mediterranean Chickpeas With Vegetables

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“Cooking Light, JULY 1998”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and garlic; sauté 3 minutes.
  2. Add basil and next 5 ingredients (basil through tomatoes). Bring to a boil, and reduce heat to medium.
  3. Cook 5 minutes, stirring occasionally. Stir in chickpeas; cook 3 minutes. Add zucchini; cover and cook 3 minutes or until zucchini is tender.
  4. Discard bay leaves. Serve with rice; sprinkle with cheese.

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