Moroccan Chickpea and Vegetable Stew

Approx 2 servings

ingredients

1 cup cubed zucchini
1 cup canned sliced mushrooms
vegetable broth
2 cups chickpeas, rinsed and drained
1 cup small-cut diced canned tomatoes, undrained
pinch of ginger or to taste
curry powder to taste
garlic powder to taste
olive oil

directions

Saute mushroom and zucchini in small amount of olive oil over medium-high, then add tomatoes with their juice, the chickpeas and enough broth to give you the desired consistency for the stew. Turn down to medium-low. Add ginger, curry and garlic to taste, stir well, then turn off heat and leave covered to let flavors blend. Serve warm.

Source: Maribeth