Zucchini chickpea turmeric stew

I never measure anything unless I'm baking. I had a bunch of yellow zucchini, cherry tomatoes, and some eggplant that needed to be used, so I whipped this up, loosely based on another post here.

1 Onion, garlic, 2 medium yellow zucchini, cherry tomatoes, 1 small eggplant, 1 can chickpeas with liquid, 1 quart vegetable broth. Seasoned with black pepper, a pinch of cinnamon, pinch of ginger, and a hearty amount of turmeric.

Sweat the diced onion in a large pot, add the garlic. Toss on the cherry tomatoes and cook until they burst. Add chickpeas. Cook until the liquid reduces a bit. Dice the eggplant and zucchini and add to pot. Add veggie broth. Add seasonings. Bring to a boil and cook for 20 minutes.

Note: I didn't add any extra salt because the broth was salty enough for me. You may want more salt. The great thing about this dish is that you can customize it with whatever veggies you have in the fridge and whatever spices you like.