Ingredients
>
1 lb cleaned cuttlefish, cut into chunks
>
1/4 teaspoon salt
>
1/2 teaspoon freshly ground black pepper, divided
>
1 tablespoon olive oil
>
1 1/2 cups chopped onion
>
2 large cloves garlic, chopped
>
1 tablespoon tomato paste
>
1 14.5 oz can stewed tomatoes, drained
>
1/2 teaspoon ground cumin
>
1/2 teaspoon ground cinnamon
>
1 15 oz can chickpeas, rinsed and drained
>
1 cup low-sodium vegetable broth
>
1 yellow or green zucchini (6 oz), cut into 1-inch pieces
>
3 tablespoons chopped fresh parsley
Steps
1
Season cuttlefish with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat.
2
Cook cuttlefish, 2 minutes or until browned on outside. Transfer to a plate and set aside. Cook onion in same skillet, stirring occasionally, 5 minutes.
3
Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; stirring, 2 minutes more.
4
Add chickpeas, broth, zucchini and remaining 1/4 teaspoon pepper.
5
Add parsley and simmer until zucchini is tender about 10 minutes. Return cuttlefish to skillet and stir to incorporate.