Canned garbanzos make this extra easy.

2 to 4 T unsalted butter, ghee or vegetable oil
2 medium onions, diced
2 cloves garlic, minced
1 medium zucchini (or yellow squash),  sliced into rounds
1 T curry powder
2 to 3 cans chickpeas, drained (keep liquid if it’s low-salt)
1 handful green beans, trimmed and cut in 2″ lengths
2 c broth, water or chickpea liquid (plus water to equal 2 c)
1 to 2 T lemon juice
salt, to taste

1. Melt 2 T butter in a medium saucepan or deep skillet over medium heat. Add onions, garlic, and zucchini and saute, stirring occasionally, until the onions are tender and golden brown and the zucchini has some brown edges, 5 to 8 minutes.

2. Add the chickpeas, green beans, broth, and 1 T of the lemon juice and increase the heat to medium high. Bring to a boil, then reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the liquid is reduced and the flavors are blended, 20 to 30 minutes.

3. Remove the pan from the heat and taste for seasoning, adding salt and the other¬† 1 T of the lemon juice. If you like, add the remaining 2 T butter and stir until it’s melted.

4. Serve immediately, over rice as a main dish, or as a side dish.