Chickpea Stew

This is one of my favorite recipes, it's good for nights when you don't want to do ANOTHER chicken dish or just want something with a lot of veggies for a change. I have served this alone as a main or side dish, or had it over rice to make it more filling and stretch it further. It also reheats VERY well! Plus this is a SUPER cheap recipe - just over $3 for the whole thing - so if you want to add extra of any of the ingredients it won't break the bank!

CHICKPEA STEW
Ingredients:
2 tbsp olive oil
1 tbsp minced garlic (or more, if you're a garlic fan like me!)
1/2 tsp basil -or- italian seasoning mix (depending on your taste)
1 can chickpeas, drained
2 med zucchini, quartered lengthwise and then cut into bite size pieces
1 med onion, diced
1 large tomato, diced (you can also use canned stewed or diced tomato)
2-3 cups chopped fresh spinach
2-3 cups cooked rice
Parmesan cheese

1. In a large saute pan, heat oil - add garlic and herbs/seasoning, let it sizzle for just under a minute or until the garlic is slightly browned.
2. Add chickpeas and zucchini, stir to coat with oil and garlic. reduce heat slightly, cover and let cook for 10 minutes, stirring occasionally.
3. Add onions, stir to mix, re-cover and let cook for about 3 minutes, or until the onions are translucent.
4. Add tomato, stir to mix, re-cover and let cook for about 2 minutes.
5. Add spinach, stir to mix, re-cover and let cook for about 4 minutes. Remove cover and cook an additional 4-5 minutes, or until the spinach is cooked.
6. If desired, serve over 3/4 cup of rice, add parmesan cheese to taste.

Makes 4-6 servings

Total cost:
Chickpeas - 0.59
Zucchini - appx 0.75
Tomato - appx 0.60
Onion - appx 0.20
Spinach - appx 0.80
Rice - appx 0.50

Total cost for a meal plus leftovers: $3.44!!!!!


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