1 tbsp olive oil
1 cup diced onion
1 clove minced garlic
2 tsp dried basil
1/2 tsp sugar
1/2 tsp black pepper
1/8 tsp salt
2 bay leaves
28 ounces canned diced tomatoes, undrained
19 ounce can chickpeas, rinsed and drained
2 cups diced zucchini (1/2″ pieces)
2 cups hot cooked long-grain brown rice
1/4 cup (1 ounce) grated fresh parmesan cheese
Heat oil in large skillet. Add onion and garlic; saute’ 3 minutes. Add basil through tomatoes; bring to a boil and reduce heat to medium. Cook 5 minutes, stirring occasionally. Add zucchini; cover and cook 3 minutes or until tender. Discard bay leaves.
Serve with rice, sprinkle with cheese.
2002 Fast, good.