Chickpea & Zucchini Summer Stew

By [e-mail]

Ingredients

• 2 Tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 large green zucchini, diced
• 1 (28 oz) can whole peeled tomatoes, undrained
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 tsp kosher salt
• 1/2 to 1 tsp crushed red peppers
• 2 Tbsp chopped fresh parsley
• - Hot rice

Preparation

Step 1

Heat oil in a large skillet over medium-high heat
Add garlic and zucchini.
Cook stirring frequently until garlic is fragrant, about 1 min.
Add tomatoes, chrushing slightly with the back of a wooden spoon
Stir in chickpeas, salt and red pepper.
Bring to a boil, reduce heat to medium low, and simmer, stirringoccasionally, until slightly thickened and stew-like in texture, 25 to 30 min.
Remove from heat, garnish with parsley.

Serve with hot rice.