Know Your Chickpea

This recipe was inspired by the fact that I recently unearthed three jars of tumeric in my cupboard without the slightest clue as to a.) how they got there or b.) what they were for. I'm also obsessed with chickpeas, and have been tossing sauteed and browned versions of them into just about every single dish I've made over the last few weeks. Yesterday I didn't feel like getting out of bed or moving at all, so I warmed up this little dish and crawled back in with it to self-contentedly eat and continue watching old movies. As is per my standard, it is quick to make/easy as pie and ever-so-tasty.

You Will Need:
1 can Of Stewed Tomatoes
1 cup of Chickpeas
1 medium sized Onion
2-3 cloves of Garlic
1 tbls. tumeric
1 med. sized Zucchini
2 tbls. olive oil
Salt+Pepper to taste

To Make:
Using a medium sized pan, warm the two tablespoons of olive oil over medium-high heat. Once it's a-sizzlin' toss in the cup of chickpeas in along with a good dose of salt and pepper. Let the chickpeas hiss and pop for four to five minutes in the oil, until they are nice and toasty brown around the edges. Then toss in the onion, garlic, and tumeric, mixing everything together thoroughly so it is all coated with oil and letting it cook down for another three to four minutes. Next toss in the zucc's. I used both yellow and green in my recipe, to aesthetically counteract what would eventually be the overwhelming red glop of the stewed tomatoes. Cover the pan and let the concoction cook down for another few minutes, stirring occassionally and adding more salt+pepper as you see fit. Now it's time for the tomatoes! Add the can slowly, mixing it in with the vegetables and onion so that everything is coated. Put the heat on low, cover the pan again, and let the dish simmer until the zucc's have cooked all the way through. Then remove from heat and serve (over grains: brown rice or red quinoa goes best!)