Vegetabe Stew

I don't always love Rachel Ray, but I really like this recipe. I like the potato pancakes that are in the original recipe, but they sort of push it beyond the quick category. So, I usually make this and serve on a bed of plain couscous.

Ingredients
3 cloves garlic, smashed
1 pound, 16 to 20, crimini mushrooms, halved
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 medium onion, chopped
Salt and freshly ground black pepper
1 (15-ounce) can chick peas, garbanzo beans, drained
1 1/2 teaspoons ground cumin
1 (28-ounce) can diced tomatoes, in puree
2 tablespoons fresh rosemary leaves, finely chopped

In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to the pot and season vegetables with salt and pepper. Saute another 5 minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes.