"Chicken" Chickpea and Zucchini Stew

Yield: 10 servings

1 teaspoon olive oil
1 cup chopper onion
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
3 cups chopped zucchini
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/2 pound fake chicken
4 cups vegetable broth
1/4 cup dry white wine
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper
2 (15 1/2 ounce) cans chickpeas, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, rinsed and drained
1 bay leaf

Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; saute 2 minutes. Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble. Add broth and next 6 ingredients (through bay leaf); bring to boil. Reduce heat, and simmer 30 minutes. Discard bay leaf.


From Cooking Light September 2006