Ratatouille Bean Stew *

 1 can chick peas, rinsed and drained

1 Tbsp butter

1 onion, chopped

2 cloves garlic, minced

1 can chicken broth

8 oz fresh sliced mushrooms

1/4 tsp salt

1 zucchini, sliced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 tsp italian seasoning

1 can (28 oz) diced tomatoes with italian style herbs, undrained

Melt butter in large pot. Saute onion, bell pepper, mushrooms, and garlic for 3-4 minutes, just until slightly softened.  Add all other ingredients to pot  Cover and cook 30-35 minutes or until vegetables are tender.

Serves 4