Chicken, Chickpea, And Zucchini Stew

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 1/2 teaspoons minced fresh rosemary
• 2 garlic cloves, minced
• 3 cups chopped zucchini
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon salt
• 1/2 lb ground chicken
• 4 cups reduced-sodium fat-free chicken broth
• 1/4 cup dry wine
• 3 tablespoons tomato paste
• 1/2 teaspoon crushed red pepper flakes
• 2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans)
• 2 (14 1/2 ounce) cans diced tomatoes, rinsed and drained
• 1 bay leaf
• 3/4 cup grated parmesan cheese

Recipe

• 1 heat oil in a large dutch oven over medium heat. add onion, rosemary, and garlic; sauté 2 minutes.
• 2 add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.
• 3 add broth and next 6 ingredients (through bay leaf); bring to a boil. reduce heat, and simmer 30 minutes. discard bay leaf. sprinkle with cheese.