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.