Mediterranean Chickpeas (Garbanzo Beans) With Vegetables - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup onion, diced
1 garlic clove, minced
2 teaspoons dried basil
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/8 teaspoon salt
2 bay leaves
1 (28 ounce) can diced tomatoes, undrained
1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans)
2 cups zucchini, diced
2 cups cooked long-grain rice, hot
1/4 cup grated fresh parmesan cheese

Preparation

Heat oil in a large non-stick skillet over medium-high heat until hot.
Add onion and garlic and saute for about 3 minute.
Then add your basil and next 5 ingredients (the basil through the tomatoes).
Bring to a boil and then reduce heat to medium. Cook for 5 more min stirring occasionally.
Then stir in chickpeas and cook for 3 minute.
Add zucchini. cover and cook for 3 min or until the zucchini is tender.
Discard the bayleaves.
Serve hot with rice. Sprinkle with cheese.