This was inspired by our popular Eggplant, Tomato, and Chickpea Stew recipe. Here, however, we substitute zucchini for the eggplant. The result is every bit as delicious.
1 1/2 tablespoons extra virgin olive oil, divided
2 medium zucchini (about 1 pound), halved lengthwise and then sliced 1/4-inch thick
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (15.5 ounces) chickpeas, drained and rinsed
1 cup vegetable broth
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper to taste
In a deep skillet or Dutch oven, heat 1 tablespoon of the olive oil in a skillet over medium to medium-high heat. Add the zucchini, along with salt and pepper to taste, and saute for 3-5 minutes until lightly golden and crisp-tender. Remove the zucchini from the skillet and set aside.
Add the remaining 1/2 tablespoon of olive oil to the same skillet. Reduce heat to medium, add the onion and bell pepper, and saute for 2-3 minutes, until soft.
Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.
Add the tomato paste and cook, stirring, for another minute.
Add the diced tomatoes, chickpeas, and broth. Season as needed with additional salt and pepper to taste. Raise heat to high, and bring almost to a boil. Then reduce the heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.
Uncover, add the zucchini back to the skillet, and simmer, uncovered, over medium to medium-low heat for another 10-15 minutes, until the sauce thickens slightly.
Sprinkle with the parsley, and serve.
-- 4 servings