Ingredients
1 medium onion, chopped2 garlic cloves, minced1 tablespoon canola oil2 medium tomatoes, chopped1 medium zucchini, chopped1/2 teaspoon dried oregano1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1/2 teaspoon salt1/4 teaspoon pepper3 cups cooked rice1 cup shredded reduced-fat cheddar cheese
Preparation
In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally.
Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese.
