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Mediterranean Vegetable Stew over Soft Polenta

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“Cooking Light 2005”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large Dutch oven over medium-high heat. Add zucchini and garlic, and sauté 30 seconds.
  2. Stir in black pepper, tomatoes, and chickpeas; reduce heat, and simmer 10 minutes, stirring occasionally.
  3. While stew cooks, bring 3 cups water to a boil in a medium saucepan. Add polenta, stirring with a whisk. Reduce heat; simmer 3 minutes or until done, stirring occasionally.
  4. Stir in cheese. Serve stew over polenta.

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