Food Network: Spiced Stewed Zucchini

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Spiced Stewed Zucchini
Recipe courtesy Rachael Ray

Ingredients
1 tablespoon extra virgin olive oil, 1 turn of the pan
in a slow stream
2 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
1 medium zucchini, thinly sliced
Coarse salt
1/2 teaspoon ground cumin, eyeball it
1 teaspoon chili powder, 1/3 palm full
1 can chick peas, 14 ounces, drained
1 can diced tomatoes in juice, 14 ounces
3 scallions, chopped

2 tablespoons cilantro leaves, a palm full, finely chopped

Directions
Heat a skillet over moderate heat. Go 1 turn of the
pan with a slow stream of extra-virgin olive oil. Add crushed garlic and red
pepper flakes to the pan. Saute garlic and red pepper flakes 1 or 2 minutes. Add
zucchini and season with salt, cumin and chili powder. Saute, stirring
occasionally, about 3 minutes. Add chick peas, tomatoes and scallions to the pan
and stir to combine. Cook over medium low heat for 10 minutes. Stir in cilantro
and serve.

To reduce the heat level, omit the red pepper flakes from the recipe and
method.