Chickpea and zucchini curry recipe

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 1 teaspoon mustard seeds
• 1 large tomato, chopped
• 1 can tomato paste
• ½ cup water
• 1 tablespoon tamari
• 2 thin slices of fresh ginger root, minced
• 2 teaspoons turmeric
• ¼ teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• Sea salt to taste
• ½ teaspoon freshly ground black pepper
• 1 cup chickpeas, cooked
• 2 medium zucchinis, sliced
• 4-5 cups cooked brown rice
• 2 tablespoons fresh chives, chopped, for garnish

1. Heat the oil in a large skillet over medium heat and sauté the onion and garlic until the onion is translucent.
2. Add the mustard seeds and cook until they pop, stirring frequently.
3. Add the tomato, tomato paste, water, tamari, ginger, turmeric, cayenne, cumin, coriander, cinnamon, cloves, salt, pepper, and chickpeas and stir well.
4. Cover and simmer for about 15 minutes, stirring frequently.
5. Add the zucchini; mix well and let simmer for another 10 minutes. Serve with brown rice. Garnish with chives.