3 cloves garlic, smashed 1 pound, 16 to 20, crimini mushrooms, halved 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 1 medium zucchini, quartered lengthwise and cut into 1-inch pieces 1 medium onion, chopped Salt and freshly ground black pepper 1 (15-ounce) can chick peas, garbanzo beans, drained 1 1/2 teaspoons ground cumin 1 (2unce) can diced tomatoes, in puree 2 tablespoons fresh rosemary leaves, finely chopped
In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to the pot and season vegetables with salt and pepper. Saute another 5 minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes.
unce) can diced tomatoes, in puree 
