Cumin-spiced Stewed Zucchini

Cumin is one of the most powerful spices and, when cooked in hot oil, infuses it with very aromatic subtle flavor.

SERVES 4

1 tablespoon extra virgin olive oil

1 tablespoon cumin seeds

1 teaspoon coriander seeds

1 tablespoon minced garlic

1 teaspoon cayenne pepper

1 medium-sized zucchini, thinly sliced

salt to taste

1 teaspoon garam masala

1 (14-ounce) can chickpeas, drained and rinsed

1 (14-ounce) can chopped tomatoes

3 scallions, finely chopped

1 teaspoon coriander leaves, finely chopped

Heat the oil in a large skillet over medium heat. Add the cumin seeds and stir until they sizzle—1 minute. Add the coriander seeds, garlic, and cayenne pepper. Sauté until fragrant.

Add the zucchini and season with salt and garam masala. Sauté, stirring occasionally until the zucchini is evenly covered with the spices—about 3 minutes.

Add the chickpeas, tomatoes, and scallions to the skillet and stir to combine. Simmer until the zucchini is tender and well cooked—about 10 minutes.

Transfer to the serving dish garnished with coriander leaves.