Chickpeas and Rice with Zucchini, Dates, and Feta

Chickpeas and Rice is one of those recipes that I am always making around here, and always tweaking.  Last night, however, I think I hit on just the right notes -- it's a great blend of Middle Eastern flavors: cumin, turmeric, marjoram, sweet onions, a hint of heat from crushed red pepper, plus a nice balance from the sweet dates and salty feta.  The reason why I'm always making this dish (and always tinkering with it!) is that it represents for me the perfect trifecta: pretty quick, pretty healthy, and pretty cheap.

I have to tell you though, last night's dinner started with a great tragedy.  It was devastating.  You see, I had bought these really cute globe zucchini at the farmer's market last week.  And I came up with this idea to stuff them with chickpeas and rice.  I was really excited about this.  And I mean, really excited.  But then, as I spooned into the first zucchini to hollow it out, my spoon came out brown.  Not good.  Not good at all.  What is good though is that I managed not to cry, which is more than I can say about a certain incident I  had with pizza dough a couple of months ago!  So I tossed the icky zucchini, cussed out the farmer's market (totally all their fault), and chopped up the other zucchini and just added to my Chickpeas and Rice.  The dinner was delicious anyway, so there you icky zucchini!

Chickpeas and Rice with Zucchini, Dates, and Feta
serves 4-6
adapted from The New Jewish Holiday Cookbook by Gloria Kaufer Greene

Ingredients:
Quick-cooking brown rice to yield 2 cups (I used 2 bags of brown rice in a bag!)
1 Tbsp extra-virgin olive oil
2 small (or 1 large) onions, diced
1 cup diced zucchini (about 1 medium zucchini)
2-3 garlic cloves, pushed through a garlic press
1/2 cup warm water
1 19oz can chickpeas, drained and rinsed
3/4 tsp dried marjoram leaves
3/4 tsp dried basil leaves
3/4 tsp ground cumin
1/2 tsp turmeric
1/4 tsp red chile pepper flakes
1/4 tsp ground black pepper
about 1/3 cup chopped dates
1/4 cup crumbled feta cheese, plus extra for serving

Directions:
1. Prepare the rice according to the package directions.  Meanwhile, chop the onion and zucchini.
2. Heat the oil over medium-high heat in a large skillet or sauce-pan with a lid.  Add the onion and zucchini once the oil becomes fragrant.  Cook for 5-7 minutes, until the vegetables begin to soften.  Then add the pressed garlic and cook for an additional minute, until you can smell the garlic cooking.
3. Add the chickpeas and the basil, marjoram, cumin, turmeric, salt, red chile pepper, and ground black pepper.  Stir through and cook for a minute.
4. Lower the heat to medium-low, and add the rice and the warm water.  Stir through. 
5. Cover the pot and cook for 10-15 minutes, checking on it now and then.  If the rice begins to stick to the pot, add a little more warm water.
6. Add the chopped dates and 1/4 cup feta cheese, and stir through.  Replace the lid and cook for an addition 3-5 minutes.
7. Serve each portion with 1 Tbsp of feta cheese on top.

Other ways to serve include:
-- in a pita pocket
-- with a little plain yogurt on top
-- with toasted chopped walnuts on top
Also, try replacing the zucchini with peas and carrots, or broccoli