Mediterranean Vegetable Stew Over Soft Polenta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• zucchini
• 1 1/2 teaspoons bottled minced garlic
• 1/4 teaspoon black pepper
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (14 1/2 ounce) can italian-style stewed tomatoes, undrained
• 1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
• 3 cups water
• 1 cup dry polenta
• 1 1/2 cups preshredded fresh parmesan cheese

Recipe

• 1 heat oil in a large dutch oven over medium-high heat. add zucchini and garlic, and sauté 30 seconds.
• 2 stir in black pepper, tomatoes, and chickpeas; reduce heat, and simmer 10 minutes, stirring occasionally.
• 3 while stew cooks, bring 3 cups water to a boil in a medium saucepan. add polenta, stirring with a whisk. reduce heat; simmer 3 minutes or until done, stirring occasionally.
• 4 stir in cheese. serve stew over polenta.