Instructions: In a medium non-stick skillet, heat the oil. Add the zucchini and onion; saute until the onion softens, 3-4 minutes. Mix in chickpeas and tomatoes, breaking up the tomatoes with a wooden spoon. Simmer until the tomatoes have released their liquid and are soft, 12-15 minutes. While the sauce cooks, prepare the spaghetti according to package directions. Drain the pasta and turn it into a warm serving bowl. Mix the parsley and capers if using, into sauce. Pour the sauce over the spaghetti and serve, passing a bowl of grated cheese to sprinkle over the pasta, if desired.

Yield: 4 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.