2 Tbsp. olive oil
3 garlic clove, chopped
1 - large green zucchini, diced (if they're small use 2)
1 - 28 oz. can whole peeled tomatoes, undrained
1 - 15 oz. can chickpeas, drained & rinsed
2 - tsp. kosher salt (I only use one because I'm not fond of salt)
1/2 - 1 - tsp. crushed red pepper (depending on how spicey you like it)
2 Tbsp. chopped fresh parsley
Heat oil in a large skillet over medium-high heat. Add garlic and zucchini. Cook, stirring frequently, until garlic is fragrant (do not brown), about 1 minute. Add tomatoes, crushing slightly with the back of a wooden spoon.
Stir in chickpeas, salt and red pepper. Bring to a boil, reduce heat to medium low and simmer, stirring occasionally, until slightly thickened and stewlike in texture, 25 to 30 minutes. Remove from heat; garnish with parsley.
NOTE: The original recipe says to serve it over rice....I tried it that way and it was just ok. Next time I made it I served it over penne pasta....loved it!