Instructions: 6 SERVINGS DAIRY-FREE

This spicy stew is delicious served with basmati rice or couscous, accompanied with yogurt and fruit chutney. If using canned chickpeas, youll need a 19-ounce can.

In large skillet, heat 1 tablespoon oil over medium-high heat. Add bell peppers and cauliflower and cook, stirring often, until lightly browned, 6 to 7 minutes. Transfer to bowl. Heat remaining 1 tablespoon oil in same skillet.

Add zucchini and cook, stirring often, until beginning to soften, about 2 minutes. Transfer to bowl with peppers.

In same skillet, stir in cumin and mustard seeds. Reduce heat to medium and cook, stirring, until seeds are aromatic and begin to pop, about 1 minute. Add jalapeno and ginger and cook 1 minute. Stir in tomatoes and turmeric and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.

Stir in cilantro, oregano, garam masala and salt. Add chickpeas and cooked vegetables and cook until heated through, about 10 minutes. Serve hot.

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