A late summer go-to during our volunteering shifts at Angel Food East, this light stew of chickpeas, peppers, and zucchini is the best way I know to use up a ton of summertime produce without a ton of effort. Served with a creamy, lemony sauce and couscous, pasta, rice, or quinoa (or any grain), it’s a healthy-and-hearty recipe that is simple to make and infinitely adaptable, too. Swap out the chickpeas for any type of bean. Have extra peppers? Add them! Have a bunch of tomatoes? Chop them up and throw them in. Dice some eggplant, roast it, and fold it in at the end. Add vegetable stock to this and call it soup. Skip the grain or pasta and use the mixture to fill quesadillas. This is flexible cooking, which is my favorite kind of cooking.