1 tbsp. olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
5 small zucchini, quartered lengthwise, and cut crosswise into 1" pieces
1 (19 oz. can) chickpeas, drained, rinsed
2 large carrots, cut into 1/2" pieces
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 (28 oz. can) diced tomatoes in juice
1 (8 oz. can) tomato sauce
2 tbsp. chopped fresh cilantro
2 c. cooked white rice
Sliced avocado for garnish.

In large pot, heat oil over medium heat. Add onion and garlic. Cook for 2 minutes. Stir in zucchini, chickpeas, carrots, cumin, chili powder, salt and pepper. Cook, stirring occasionally until fragrant, 2-3 minutes. Add tomatoes with juice, tomato sauce, and 1/3 cup water. Cover.

Over medium-low heat, cook, stirring occasionally, until veggies are tender and mix is bubbling, 15-20 minutes. Stir in chopped cilantro, cook, uncovered 1 minute.

Serve over rice, garnished with avocado.

Submitted by: Sherry Monfils