1 teaspoon vegetable oil
1 onion, chopped
1 (8 ounce) can tomato sauce
1 (20 ounce) can garbanzo beans, drained
1/2 teaspoon dried minced onion
1/2 teaspoon dried red chile pepper
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
2 teaspoons dried basil
1/2 teaspoon dried sage
2 teaspoons dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
1/4 teaspoon dried basil
In a medium saucepan, heat oil over medium heat. Add onion and saute until translucent. Stir in tomato sauce and garlic powder. Bring to a simmer, then reduce heat and simmer until all ingredients are heated.
Stir in vegetables and broth and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in chicken, basil, oregano, basil, rosemary and oregano. Toss well until well coated.
Return mixture to a medium heat and add garlic powder, marjoram, basil, sage and oregano.
Pour mixture over rice, stir and toss well. Serve immediately.