Heat oil in a large frying pan over medium heat. Stir in oregano, basil, garlic and pepper. Add the chickpeas and zucchini, stirring well to coat with oil and herbs. Cook covered for 10 minutes, stirring occasionally.
Stir in mushrooms and coriander, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.
This is great served with rice as a main, and together the chickpeas and rice make for a complete protein.
Loved this dish. It was so easy and fresh and my meat preferring husband thoroughly enjoyed it and cleaned out all the leftovers! - 12 Oct 2012
Altered ingredient amounts.
This dish was a hit at my office potluck! As the other cooks suggested, I added onions. I also doubled the garlic amount and added a small pinch of seasoned salt to bring out the flavours. I highly recommend this recipe! - 29 Sep 2008