Ginger-Cumin Infused Carrot Zucchini & Chickpea "Pasta"

This is a super easy and tasty meal to put on the table during the work week. This meal would be a great in the middle of summer when it's hot outside and the zucchini and squash are growing rampant in the garden!

Adapted from Sunset Magazine

2 zucchini and 1 summer squash
2 carrots
1 onion
1 garlic clove, minced
2 tablespoons olive oil
1 cup vegetable broth
1 15 oz can chickpeas, drained and rinsed
1 tablespoon fresh ginger, peeled and grated
1 teaspoon ground cumin
freshly ground pepper and salt to taste

1. Using a vegetable peeler, slice zucchini, squash, and carrots into long, fettuccine like strips. Set aside.

2. Meanwhile, slice the onion into very thin pieces. Heat oil in a large saucepan over medium heat and add garlic and onion. Allow the strips of onion to gently sweat until soft, about 5 minutes.

3. Add the broth, then zucchini, squash, and carrots. Allow the vegetables to cook for about 3 to 4 minutes. Add chickpeas, ginger, cumin, salt, and pepper.

4. Simmer for about 5 to 6 minutes. Adjust seasonings as needed. Serve hot.