Chickpea & Vegetable Stew

• 1 tablespoon olive oil
• 1 red onion, chopped
• 1 medium eggplant, cut into 2cm dice Safeway 1 ea For $1.28 thru 02/09
• 2 medium zucchini, cut into 2cm dice
• 1 red capsicum, chopped
• 1 yellow capsicum, chopped
• 2 cloves garlic, finely chopped
• 2 sprigs thyme
• 2 x 415g can salt reduced crushed tomatoes
• 1/3 cup KRAFT FREE* Balsamic Italian Dressing
• 2 teaspoons concentrated liquid chicken stock
• 400g can chickpeas, drained and rinsed
• 200g baby spinach leaves
• 1/2 cup basil leaves
• black pepper

1. Heat oil in a large pan, add onion and cook for 2-3 minutes over a medium heat until softened.
2. Add eggplant, zucchini, capsicum, garlic and thyme.
3. Cook a further 4-5 minutes, until vegetables have softened slightly.
4. Stir through tomatoes, dressing and stock.
5. Simmer covered for 20 minutes.
6. Stirring occasionally.
7. Stir through chickpeas and spinach, simmer a further 5 minutes.
8. Serve topped with basil leaves and black pepper or freshly shaved parmesan.

olive oil, red onion, eggplant, zucchini, red, yellow, garlic, thyme, italian dressing, chicken stock, chickpeas, baby spinach leaves, basil, black pepper

Taken from www.kraftrecipes.com/recipes/chickpea-vegetable-stew-104104.aspx (may not work)