Cuttlefish Ragout | Savory

Ingredients

• 1 lb cleaned cuttlefish, cut into chunks
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 2 large cloves garlic, chopped
• 1 tablespoon tomato paste
• 1 14.5 oz can stewed tomatoes, drained
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 15 oz can chickpeas, rinsed and drained
• 1 cup low-sodium vegetable broth
• 1 yellow or green zucchini (6 oz), cut into 1-inch pieces
• 3 tablespoons chopped fresh parsley