If you love chickpeas, add those to turn this into a heartier vegan main dish. Serves 4.
2 tsp olive oil
1 medium onion, cut into 1-inch chunks
1 enormous zucchini, cubed (6 cups of cubes)
2 cloves garlic, minced
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cayenne pepper, or more to taste
2 cups cubed fresh tomatoes, seeded (do not peel), or 1 14-oz can chopped tomatoes
1/2 to 1 tsp agave nectar, to taste
Kosher salt, to taste
1 tsp fresh mint leaves, or 1/2 tsp dried mint
In a small (4-quart) tall-sided sauce pan, heat the oil over medium heat. Add the onions and zucchini, and cook, stirring frequently, for 3-4 minutes, until the onions are translucent and the zucchini is slightly softened.
Stir in the garlic, cinnamon, cumin, cayenne and turmeric, and cook for 2 minutes.
Then, add the tomato, and stir well. Reduce the heat to simmer, and cook, uncovered, stirring occasionally, for 20 minutes. Taste, and add agave nectar and salt, along with the mint. Continue cooking, uncovered, for 15-20 minutes, until the liquid has reduced by half.
Serve hot or at room temperature, over brown or white rice. Or, cool completely, and refrigerate. Like all stews, this one tastes even better the second day.