This simple vegan dish is perfect as a side, or even as part of a complete meal.
Photo by Heami Lee
Prep: 15 minutes
Total: 1 hour 15 minutes
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 large green zucchini, diced (about 2 cups)
1 (28-ounce) can whole peeled tomatoes, undrained
1 (15-ounce) can chickpeas, drained and rinsed
2 teaspoons kosher salt
1/2-1 teaspoon crushed red pepper
2 tablespoons chopped fresh parsley
steamed rice, to serve
1. Heat oil in a large skillet over medium-high. Add the garlic and zucchini and cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add the tomatoes, crushing them slightly with the back of a spoon. Stir in the chickpeas, salt, and pepper flakes. Bring to a boil, then reduce the heat to maintain a simmer. Cook, stirring occasionally, until slightly thickened and stew-like in texture, 25 to 30 minutes. Remove from heat; garnish with parsley. Serve with rice.