Chunky Vegetable Stew

2 Tbsp olive oil
1 onion, thickly sliced
3 cloves garlic, minced
1 (14 1/2 oz) can stewed tomatoes, undrained
2 c cooked garbanzo beans (chickpeas)
2 yams, peeled, cut into 2" chunks
3/4 tsp crushed rosemary
1 large zucchini, cut into 1/4" thick slices
salt and pepper to taste
1/4 c Parmesan cheese

Heat oil in a large saucepan over medium heat. Add onion, separating slices; cook 5 minutes or until soft. Add garlic; cook 1 minute. Add tomatoes and juice, beans, yams and rosemary. Bring to a boil; reduce heat to low. (You may need to add a little water at this point to make sure there is enough liquid to cover the bottom of pan.) Add zucchini and stir. Cover and cook 15-20 minutes or until yams are tender. Add salt and pepper to taste and top each serving with cheese to taste.

NOTES
From Vegetarian Times.
One of our favorites!
We like to add sliced kielbasa to this (add at the same time as yams etc.).
I usually use diced tomatoes instead of stewed.
When we have the time we like to cook this long enough for the yams to mush (a couple of hours). In this case we add the zucchini in the last 15-20 minutes so it doesn't also turn to mush.