Coconut-Curry Chickpea Stew

This could be served over rice, but I like it as is.

vegetable oil
1 large onion, finely chopped
2 medium zucchini, cut into 1-inch chunks
1T curry powder
1 can coconut milk
1t salt
1 can chickpeas, drained and rinsed

Heat oil in a large skillet, medium-high.
Add onions and cook until tender and golden, 3-5 minutes.
Add zucchini and cook until golden, 3-5 minutes.
Stir in curry powder and cook 1 minute.
Add the coconut milk and salt. Heat to simmer.
Add chickpeas and cook until heated through and zucchini is tender, 5-7 minutes.

Adapted from a recipe in Savory Magazine.