Mediterranean Chickpeas with Vegetables

Ingredients

• 2  bay leaves 
• 0.5 teaspoon pepper black
• 19 ounce chickpeas rinsed drained canned (garbanzo beans)
• 28 ounce canned tomatoes diced undrained canned
• 2 cups rice long-grain hot cooked
• 2 teaspoons basil dried
• 1  garlic clove minced
• 1 tablespoon olive oil 
• 1 cup onion diced
• 1 ounce parmesan cheese fresh grated
• 4 servings try build-a-meal 
• 0.1 teaspoon salt 
• 0.5 teaspoon sugar 
• 2 cups zucchini diced ()

Equipment

• frying pan

Directions

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