|This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.|
This is a great tasting stew, and is also quick to prepare. You have the option of using fresh or dried rosemary, and I went with fresh because I have so much in my garden. It lent a wonderful aroma to the dish. The tomatoes, onions and zucchini cook down to give this a sweetness, and the chickpeas give it a nice texture.
Ingredients: chickpeas, zucchini, tomatoes, onion, tomato paste, olive oil, garlic, serrano chile, rosemary, vegetable broth, salt.