Mediterranean Chickpeas & Vegetables

Mediterranean Chickpeas and Vegetables

This is inspired by a recipe I found in Woman's Day Magazine many years ago. I've adapted it to our family's tastes and be both a little healthier and a little more frugal. I've been making it for many years now - and we always enjoy it.


Mediterranean Chickpeas over Rice
Saute till Zucchini and Onion are browned:

1 teaspoon Olive Oil (optional - None is okay, too)

2 or 3 Zucchini, cut in bite sized pieces

1 Chopped Onion or 1/2 of a 12 oz bag frozen chopped Onion

1 teaspoon fresh Minced Garlic

Add:

2 cans (15 ounce each) Chopped Tomatoes

2 cans (15 ounces each ) Chickpeas, drained OR 3 Cups Home Prepared Chickpeas
2 Tablespoons Caper Buds or 1/4 cup chopped Green Olives

1 teaspoon ground cumin

1 teaspoon ground coriander
½ teaspoon fresh pepper
Simmer about 15 minutes, till liquid is reduced
serve over prepared couscous, bulgur wheat, or rice
May be Garnished with Toasted Slivered Almonds if desired

Freezes well.

Tip for Dining with Ominvores: serve a bit of favorite Grilled Meat, Poultry or Fish alongside. The flavours in this dish make it very compatible with fish or chicken, but it would also go well with Pork Souvlaki or other skewered grilled meat.

This is being shared on Anti Procrastination Tuesdays and What's Cooking Wednesday and Simple Living Wednesdays and Gluten Free Fridays