1,000 Vegetarian Recipes - Zucchini and Yellow Squash with Chickpeas

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Zucchini and Yellow Squash with Chickpeas

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

3 cloves garlic -- minced

1 14.5 oz can whole peeled tomatoes -- undrained

3 cups cubed zucchini (1-inch pieces)

3 cups cubed yellow squash (1-inch pieces)

1 1/2 cups cooked chickpeas -- drained

1/4 cup chopped fresh basil

1/4 cuo chopped fresh parsley

1/2 teaspoon dried oregano

1/4 teaspoon sugar

1/8 teaspoon salt, or to taste

1/8 teaspoon pepper

 

Serves 4 to 6. In a 3-quart saucepan, heat the oil over medium-high heat. Add

the garlic; cook, stirring, 10 seconds. Stir in the tomatoes with their liquid;

break them up with the back of a spoon. Add the remaining ingredients.

 

Bring to a boil; reduce heat and simmer, uncovered, 30 minutes.

 

Variation: Add 3/4 cup chopped green bell peppers when you add the garlic; cook

until softened, and continue with the recipe.

 

Description:

" Serve this as a sauce over pasta or polenta, or just as a stew with a

chunk of crusty bread. "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 128 Calories; 4g Fat (26.7% calories from

fat); 6g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0