Chilean Zucchini Stew

Earthy zucchini and sweet corn blend harmoniously in this chunky and spicy stew. Chickpeas add texture and proteins, and loads of herbs and spices give this dish its signature flavor. This is great as part of a rice bowl.

Category: Main Dish

Cuisine: not set

Ready in 35 minutes

by Sandraj1025

Ingredients

1 TB coconut oil

1 cup yellow onion diced

3 cloves garlic minced

3 cups zucchini approx. 2 med-large, sliced into 1/2 moons

1 cup sweet corn kernals frozen

1 can diced tomatoes 28 oz.

2 cups vegetable stock

1/2 tsp Dried thyme

1 TB chili powder

1/2 tsp cayenne pepper

1/2 tsp dried marjoram

2 tsp dried Mexican oregano

1/2 tsp ground paprika

1 TB ground cumin

1 tsp sea salt

1/2 tsp ground black pepper

1 cup chickpeas cooked

2 TB fresh lemon juice

1/2 cup fresh cilantro chopped

Directions

In a large cast-iron skillet over medium-high heat, heat virgin coconut oil, turning the skillet to coat. add onion and garlic. Saute for 4 minutes. Add zucchini and saute for 4 more minutes. Stir in sweet corn, tomatoes, stock, stock, and spices. Increase heat to high and bring to a boil. Add chickpeas, reduce heat to low, and simmer for 15 minutes. Stir in lemon juice and cilantro, and serve.

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