Instructions: Heat a skillet over moderate heat. Go 1 turn of the pan with a slow stream of extra-virgin olive oil. Add crushed garlic and red pepper flakes to the pan. Saute garlic and red pepper flakes 1 or 2 minutes.

Add zucchini and season with salt, cumin and chili powder. Saute, stirring occasionally, about 3 minutes.

Add chick peas, tomatoes and scallions to the pan and stir to combine. Cook over medium-low heat for 10 minutes. Stir in cilantro and serve.

To reduce the heat level, omit the red pepper flakes from the recipe and method.

This recipe yields 4 servings.

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