Mediterranean Chickpeas With Vegetables

1 tablespoon olive oil
1 cup diced onion
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)
1 diced zucchini
2 cups hot cooked long-grain rice
1/4 cup grated fresh parmesan cheese

Directions

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


Number of Servings: 4

Recipe submitted by SparkPeople user AFRICAPARISH.