I stole this from Emeril Lagasse and made it better. His didn't have squash, bay, or thyme. Loser.
1 can chickpeas, rinsed and drained (or 2 cups of cooked chickpeas)
1 can tomatoes (or 2 cups diced tomatoes)
1 medium onion, chopped
1 zucchini, 1/2" chop
1 yellow squash, 1/2" chop
(or substitute 1 eggplant for zucchini and squash. Or you could probably use other vegetables. I think carrots and/or cauliflower would be good.)
1/2 bay leaf
thyme, salt, and pepper
1 tablespoon oil
1/2 cup vegetable or chicken broth
Heat oil in pan or large frying pan. Soften onion. Add squash and cook a little. Add everything else EXCEPT thyme and pepper. Cook, covered, until squash is starting to look translucent, then uncover, add thyme and pepper, and cook a little more until some of the liquid evaporates. Don't overdo it, though, or your squash will be pulp, which is neither appetizing nor nutritious.
Pick out bay leaf before serving.
I like this with bread and cheese or a hard-boiled egg.
1 can chickpeas, rinsed and drained (or 2 cups of cooked chickpeas)
1 can tomatoes (or 2 cups diced tomatoes)
1 medium onion, chopped
1 zucchini, 1/2" chop
1 yellow squash, 1/2" chop
(or substitute 1 eggplant for zucchini and squash. Or you could probably use other vegetables. I think carrots and/or cauliflower would be good.)
1/2 bay leaf
thyme, salt, and pepper
1 tablespoon oil
1/2 cup vegetable or chicken broth
Heat oil in pan or large frying pan. Soften onion. Add squash and cook a little. Add everything else EXCEPT thyme and pepper. Cook, covered, until squash is starting to look translucent, then uncover, add thyme and pepper, and cook a little more until some of the liquid evaporates. Don't overdo it, though, or your squash will be pulp, which is neither appetizing nor nutritious.
Pick out bay leaf before serving.
I like this with bread and cheese or a hard-boiled egg.
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