CHICKPEA, CHICKEN AND ZUCCHINI STEW

1 t. olive oil
1 c. chopped onion
1-1/2 t. minced fresh rosemary
2 garliC cloves, minced
3 c. chopped zucchini
1/4 t. freshly ground black pepper
1/8 t. salt
1/2 pound ground chicken
4 c. fat-free, less-sodium chicken broth
1/4 c. dry white wine
3 T. tomato paste
1/2 t. crushed red pepper
2 (15-1/2 oz) cans chickpeas (garbanzo beans), rinsed and drained
2 (14-1/2 oz) cans diced tomatoes, rinsed and drained
1 bay leaf

1. Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes. Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.

2. Add broth and next 6 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 30 minutes. Discard bay leaf.

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Adapted from a Cooking Light recipe.