Source: Blend Images/Hill Street Studios / Getty
INGREDIENTS
1 ¾ cup Swanson® Vegetable Broth(Regular or Certified Organic)1 Tbsp chili powder½ tsp dried thyme leaves, crushed⅛ tsp ground black pepper2 small zucchini, coarsely chopped (about 2 1/2 cups)1 can (about 14.5 ounces) whole peeled tomatoes, cut up2 medium carrot, chopped (about 2/3 cup)1 can (about 15 ounces) black beans, rinsed and drained1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained6 cup hot cooked regular long-grain white rice, cooked without salt
DIRECTIONS
Stir the broth, chili powder, thyme, pepper, zucchini, tomatoes and carrots in a 3-quart saucepan and heat to a boil over medium-high heat. Cover the saucepan.
Reduce the heat to low and cook for 20 minutes or until the vegetables are tender. Stir in the black beans and chickpeas and heat through. Serve over the rice.
article courtesy of KitchenDaily.com
