Zucchini Alla Cece - cooking recipe

Ingredients

2 tsp. olive oil
1 onion, chopped
1/2 lb. small zucchini, cut in rounds
1/2 tsp. leaf basil, crumbled
1/4 tsp. leaf thyme, crumbled
1 (14 3/4 oz.) can stewed tomatoes
1 c. canned chickpeas, rinsed and drained
1/8 tsp. ground black pepper

Preparation

Heat oil in a medium-size skillet over medium heat.
Add onion, zucchini, basil and thyme.
Cook, covered, for 8 minutes, stirring occasionally.
Stir in tomatoes, chickpeas and black pepper.
Cover and simmer 5 minutes or until zucchini is just tender.
Refrigerate for up to 3 days.