- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 small zucchini, sliced
- 1 can chickpeas (15oz), rinsed and drained
- 1 pinch each of ground cinnamon, ginger, turmeric and/or cumin
- 10 oz vegetable broth
- hot sauce to taste
1. Heat olive oil in a skillet over medium heat. Add onions and cook until they begin to soften, about 5 minutes. Add zucchini and cook until browned, about 5 minutes. Season with salt and freshly ground black pepper.
2. Stir in chickpeas and spices. Cook for 1 minute.
3. Add broth and hot sauce. Cook for 5 minutes to mellow flavor and thicken sauce slightly.
Serve with whole-wheat couscous (GF see note below); sliced tomatoes garnished with fresh mint leaves
Robyn's notes: if harissa is available (spicy yet mellow pepper paste made from chiles, garlic, olive oil, cumin and other spices), use it in place of the hot sauce. This was really easy and he liked it a lot. GF if served over rice instead of couscous.