Stewed Zucchini, Tomatoes & Chickpeas

Serves 6

• 1 tablespoon extra-virgin olive oil
• 1 small or 1/2 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 (28 ounce) can peeled tomatoes including juice, or equivalent fresh Roma tomatoes
• 5 medium or 6 small zucchini and/or yellow summer squash, quartered and cut into 1 inch pieces (5 to 6 cups)
• 2 cups cooked or canned chickpeas (garbanzo beans)
• 1/4 cup chopped fresh basil, or 1 tablespoon dried
• 1/4 cup chopped fresh parsley, or 1 tablespoon dried
• 1/2 teaspoon oregano
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

If using fresh tomatoes, peel: Bring a pot of water to a boil. Remove the core of each tomato with a paring knife, and cut a small X in the blossom end. Dump the tomatoes in the boiling water a few at a time. After 10 seconds remove them with a slotted spoon. When cool enough to handle, remove the skins.

Heat olive oil in a 6-quart Dutch oven on medium-low. Add onion and sauté until soft, 5 to 8 minutes. Add garlic and sauté 1 minute. Add tomatoes (with juice, if canned). Break up the tomatoes into small pieces. Add zucchini, chickpeas, basil, parsley, oregano, salt, and pepper. Bring to simmer; simmer 30 minutes, uncovered, or until zucchini is still slightly firm. Serve over polenta, pasta, or with crusty bread.