Tomatoes, sweet potato, chick peas and zucchini simmer in a garlicky tomato sauce to make a satisfying meatless main dish. Begin with a light salad of crisp cucumber slices tossed with dill vinaigrette and sprinkled with paprika. Buttered couscous makes a great side dish.

1/4 c. olive oil
1 onion, thickly sliced
2 lg. garlic cloves, chopped
1 (14 1/2 oz.) can stewed tomatoes, with juices
1 (8 oz.) sweet potato, peeled, cut into 1/2 inch pieces
1 c. drained canned chicken peas (garbanzo beans)
3/4 tsp. dried rosemary, crumbled
1 med. zucchini, cut into 1/2 inch thick rounds
1/4 c. grated Parmesan cheese

Heat olive oil in heavy large saucepan over medium heat. Add sliced onion and cook until slightly softened, separating slices into rings, about 5 minutes. Add garlic and cook 1 minute. Add tomatoes with their juices, sweet potato, chick peas and rosemary. Bring mixture to simmer, stirring occasionally. Cover and cook 5 minutes.

Add zucchini. Cover and cook until sweet potato is tender, about 15 minutes. Season to taste with salt and pepper. Divide stew between soup bowls. Top with Parmesan cheese and serve. 2 servings; can be doubled.