Mediterranean Chickpeas with Vegetables

1 tbsp. olive oil 
1 cup diced onion 
1 garlic clove 
2 tsp. dried basil 
½ tsp. black pepper 
2 bay leaves 
1 (28 oz) can diced tomatoes, undrained 
1 (19 oz.) can chickpeas (garbanzo beans), rinsed and drained 
2 cups diced zucchini or chopped Swiss chard or kale 
1/3 cup grated fresh Parmesan or soy cheese 

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion and garlic; sauté 3 minutes. 
2. Add basil and next 3 ingredients (basil through tomatoes). Bring to boil, and reduce heat to medium. 
3. Cook 5 minutes, stirring occasionally. 
4. Stir in Chickpeas, cook 3 minutes. 
5. Add zucchini or greens and cook for 3 minutes or until vegetables are tender. 
6. Discard bay leaves 

Serves 4 
356 calories, 9.8g fat, 2.3g sat fat, 53g carbohydrate, 18g protein, 11g fiber, 284mg calcium, 6.8mg iron, 173mg sodium.