- 1 small zucchini, cubed
- 1 teaspoon olive oil
- 2 teaspoons minced garlic
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/4 cup shredded Parmesan cheese
- In a small skillet, saute zucchini in oil until tender. Add garlic; saute 1 minute longer. Stir in the garbanzo beans, tomatoes, Italian seasoning and pepper flakes if desired; heat through. Sprinkle with cheese. Yield: 4 servings.
Originally published as Garbanzo Bean Medley in Quick Cooking July/August 2005, p33
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