Spiced Chickpea and Zucchini Saute
- 2 tablespoons canola oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 8 plum tomatoes, chopped
- 2 cans (15 1/2 ounces each) chickpeas, drained and rinsed
- 2 zucchini, quartered lengthwise and cut into 1 1/2-inch pieces
- Coarse salt and ground pepper
In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.