1. |
Heat oil in large skillet over medium heat. |
2. |
Stir in oregano, basil, garlic and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. |
3. |
Cook, covered, for 10 minutes, stirring occasionally. |
4. |
Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. |
5. |
Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately. |
6. |
Note: this can be served either as a main dish or side dish. If you'd like, you can substitute tofu for garbanzo beans. |