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4 servings
Ingredients:
2 tablespoons olive oil1 tablespoon chopped fresh oregano1 tablespoon chopped fresh basil1 clove garlic, crushedground black pepper to taste1 (15 ounce) can garbanzo beans, drained and rinsed1 large zucchini, halved and sliced1/2 cup sliced mushrooms1 tablespoon chopped fresh cilantro1 tomato, chopped
Instructions:
Heat oil in a large skillet over medium heat.Stir in oregano, basil, garlic, and pepper.Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs.Cook, covered, for 10 minutes, stirring occasionally.Stir in mushrooms and cilantro, and cook until tender, stirring occasionally.Place the chopped tomato on top of the mixture.Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy.Serve immediately.
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