THYME WITH MEG MINI SERIES - pantry clean out edition

1. Sauté 1/2 chopped onion and 3 minced garlic cloves with olive oil until the onions are browned.
2. Shred 1/2 zucchini and squeeze out the excess water. Set aside.
3. To the pot, add 1 can roasted tomatoes, 1 can chickpeas, 1/2 can coconut milk, 1 cup frozen corn, 3/4 cup raisins, the shredded zucchini, 1 tablespoon curry powder, 1 cup rice (chickpea rice), and 3/4 cup broth.
4. Simmer on low-medium heat for 25 minutes, stirring frequently until the rice is tender. (Note: chickpea rice cooks quicker than regular rice, so be mindful of cook time for your choice of grain). Enjoy!