Ingredients
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1 lb cleaned cuttlefish, cut into chunks
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1/4 teaspoon salt
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1/2 teaspoon freshly ground black pepper, divided
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1 tablespoon olive oil
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1 1/2 cups chopped onion
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2 large cloves garlic, chopped
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1 tablespoon tomato paste
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1 14.5 oz can stewed tomatoes, drained
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1/2 teaspoon ground cumin
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1/2 teaspoon ground cinnamon
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1 15 oz can chickpeas, rinsed and drained
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1 cup low-sodium vegetable broth
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1 yellow or green zucchini (6 oz), cut into 1-inch pieces
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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.
