Garbanzo Tomato Stir Fry
 Makes 4 servings

2 tablespoons olive oil

1 (15 ounce) can garbanzo beans, drained and rinsed

1 tablespoon oregano

1 large zucchini, halved and sliced

1 tablespoon chopped fresh basil

1/2 cup sliced mushrooms

1 clove garlic, crushed

1 tablespoon chopped fresh cilantro

ground black pepper to taste

1 tomato, chopped





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; cook 10 minutes, stirring occasionally.


Place the chopped tomato on top of the mixture to steam. Cover and cook 5 minutes more.