Prep time: 15 minutes
Total time: 1 hour 15 minutes
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 large green zucchini, diced (about 2 cups)
1 (28-ounce|794-gram) can whole peeled tomatoes, undrained
1 (15-ounce|425-gram) can chickpeas, drained and rinsed
2 teaspoons kosher salt
½-1 teaspoon crushed red pepper
2 tablespoons chopped fresh parsley
steamed rice, to serve
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.
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