Chicken, Chickpea, And Zucchini Stew - cooking recipe

Ingredients

1 teaspoon olive oil
1 cup chopped onion
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
3 cups chopped zucchini
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
1/2 lb ground chicken
4 cups reduced-sodium fat-free chicken broth
1/4 cup dry white wine
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes
2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans)
2 (14 1/2 ounce) cans diced tomatoes, rinsed and drained
1 bay leaf
3/4 cup grated parmesan cheese

Preparation

Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; saute 2 minutes.
Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.
Add broth and next 6 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 30 minutes. Discard bay leaf. Sprinkle with cheese.