1 small green zucchini
1 small yellow zucchini
1 large carrot
1 tablespoon olive oil
1/2 cup vegetable broth
1/2 can chickpeas, drained and rinsed
1/2 inch knob fresh ginger, peeled and grated (I used half this amount)
1/2 teaspoon ground cumin
pepper and salt to taste
1. Using a vegetable peeler, slice zucchini and carrots into long, fettuccini-like strips. Set aside.
2. Meanwhile, slice the onion into very thin pieces and separate them into strips. Heat oil in a large saucepan over medium heat and add onion, allowing the strips to gently 'sweat' until soft, about 5 minutes.
3. Add the broth, zucchini and carrots. Allow the vegetables to cook for about 3 or 4 minutes. Add the chickpeas, ginger, cumin, salt and pepper.
4. Simmer for about 5 minutes, taste, adjust seasoning, and serve hot.
I found this recipe in Natural Health Magazine. We really enjoyed this dish and the kids LOVED using the peeler to slice all the zucchini and carrots. I went easy on the ginger so that they would eat it but next time I think I'll just follow the recipe and add all of it.