Chickpea Stew
CHICKPEA STEW
Ingredients:
2 tbsp olive oil
1 tbsp minced garlic (or more, if you’re a garlic fan like me!)
1/2 tsp basil -or- italian seasoning mix (depending on your taste)
1 can chickpeas, drained
2 med zucchini, quartered lengthwise and then cut into bite size pieces
1 med onion, diced
1 large tomato, diced (you can also use canned stewed or diced tomato)
2-3 cups chopped fresh spinach
2-3 cups cooked rice
Parmesan cheese
1. In a large saute pan, heat oil – add garlic and herbs/seasoning, let it sizzle for just under a minute or until the garlic is slightly browned
.2. Add chickpeas and zucchini, stir to coat with oil and garlic. reduce heat slightly, cover and let cook for 10 minutes, stirring occasionally.
3. Add onions, stir to mix, re-cover and let cook for about 3 minutes, or until the onions are translucent.
4. Add tomato, stir to mix, re-cover and let cook for about 2 minutes.
5. Add spinach, stir to mix, re-cover and let cook for about 4 minutes. Remove cover and cook an additional 4-5 minutes, or until the spinach is cooked.
6. If desired, serve over 3/4 cup of rice, add parmesan cheese to taste.Makes 4-6 servings.