I’m always experimenting on sauces that I can use with a grain or pasta. This one combines two of my favorite veggies: zucchini and chick peas. And I always want something that’s easy to make. This one fits the bill. Served over spaghetti, as we do it here, it makes for a great vegetarian dish; or even as side dish with your favorite cut of meat.



3 tablespoons olive oil
1 onion, peeled and sliced into thin rounds
½ pound small zucchini, cut in rounds (do not peel)
½ teaspoon basil, crumbled
½ teaspoon thyme, crumbled
1 can (14.5 ounces) stewed tomatoes
1 can (15.5 ounces) chick-peas, rinsed and drained
1/8 teaspoon ground black pepper


  1. Heat oil in a medium-size skillet over medium heat. Add onion, zucchini, basil and thyme. Cook, covered, for 8 minutes, stirring occasionally.
  2.  Stir in tomatoes, chick-peas and pepper. Cover and simmer 5 minutes or until zucchini is just tender
    Yield: 4 servings.