Inspired by a few leftover fresh vegetables in my kitchen the other day (and by a summer recipe in Sunset Magazine), I tossed together what turned out to be a satisfying and yummy summer lunch. Mix it up with other summer veggies and see what you come up with. You can also try mixing in a 1/2 – 1 cup of veggie broth if you want a thinner stew.
Ingredients:
- 2 – 3 small zucchini, coarsely chopped
- 1/2 cup mushrooms, quartered
- 1 can diced tomatoes (no salt added)
- 1 can chick peas/garbanzo beans (no salt added)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- Sea salt
- Ground pepper
Directions:
Sauté onion and garlic in oil in a medium pot until onion is soft. Add zucchini – sauté for 2 minutes. Add mushrooms – sauté for 2 minutes. Add chickpeas and tomatoes. Cook for 5 minutes, until heated through and flavors mingle. Add salt and pepper to taste.
Makes 4 servings.
Prep time: 10 minutes
Cook time: 9 minutes
Total time: 19 minutes
