Natalie Portman's Chickpea & Zucchini Summer Stew

By charlotteh371

Ingredients

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

Preparation

Step 1

1. Heat oil in a large skillet over medium-high heat. Add garlic and zucchini. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add tomatoes, crushing slightly with the back of a wooden spoon.

2. Stir in chickpeas, salt and red pepper. Bring to a boil, reduce heat to medium low, and simmer, stirring occasionally, until slightly thickened and stewlike in texture, 25 to 30 minutes. Remove from heat; garnish with parsley. Serve with hot rice.