Serves 4

1 Sauté the onions, celery and garlic in vegetable oil in a saucepan over a
medium heat until softened. Add the chicken and fry until lightly browned.

2 Add the spices and cook until aromatic, then pour in the chickpeas and
stock. Simmer for 1 hour, until the chicken is tender and sauce begins to
thicken. Add the zucchini and cook until soft, then season with salt and
pepper and serve with rice.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.