2 Tbsp. olive oil
1 small (2-ounce) onion, cut into 1/4-inch dice (1/2 cup)
1 tsp. finely grated fresh ginger root (from a 1-inch piece)
3 medium cloves garlic, finely chopped (about 2 tablespoons)
1 large (8-ounce) zucchini (unpeeled), cut into 1/3-inch dice 2 Tbsp. mild curry powder, or to taste
1 15-ounce can chickpeas
2 medium Yukon Gold, creamer or all-purpose potatoes, peeled and cut into 1/3-inch dice
3 cups low-sodium chicken broth
1. Heat oil in a large saucepan over medium heat. Add onion and salt to taste; cook, stirring, for 3 to 4 minutes, until the onion starts to soften. Stir in ginger and garlic; cook for 1 minute, then add zucchini and stir to combine. Cook for 4 to 5 minutes, stirring occasionally, until the zucchini starts to soften; reduce the heat as needed so the vegetables cook but do not brown.
2. Sprinkle in the curry powder and cook, stirring, for 1 minute. Add the chickpeas, potatoes and broth; stir to combine well. Cover, and bring the broth to a boil. Adjust the heat so the liquid maintains a steady but not vigorous boil. Cook for 15 to 18 minutes or until the potatoes are tender. Remove from the heat.