Stewed Zucchini with Tomatoes and Chickpeas
Stewed Zucchini with Tomatoes and Chickpea is perfect to make during summer squash season. This comforting and healthy vegan dish can be served hot or cold.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 1 Tablespoon olive oil
- 1 cup yellow onion chopped
- 2 cloves garlic minced
- 2 zucchini sliced lengthwise, then sliced into thin half circles
- 1 can diced tomatoes (14.5 ounces) with their juice
- 1 can chickpeas (garbanzo beans) (14.5 ounces or 1 1/2 cups), rinsed and drained
- 1/4 teaspoon smoked paprika
- salt and pepper to taste
- 1/4 cup fresh parsley chopped
- 1 cup quinoa cooked, for serving (optional)
Heat a skillet over medium heat and add the olive oil.
Once the oil is hot, saute the onion for a couple of minutes until it's translucent.
Add the garlic and saute until fragrant, about 30-60 seconds.
Add the zucchini. Saute, stirring often, until the squash has softened and is lightly browned.
Add the can of tomatoes and their juices, the chickpeas, and smoked paprika. Stir and simmer until heated through.
Add salt and pepper, to taste.
Stir in the parsley.
Serve over quinoa, if desired.
Nutrition Facts do not include the optional quinoa.
You can make this recipe ahead of time and enjoy it later for quick lunches or dinners. Leftovers will last refrigerated for up to 5 days.
I prefer to make quinoa in an Instant Pot (electric pressure cooker). Combine 1 cup of rinsed quinoa with 1 1/4 cups water. Cook for 5 minutes, then let the pressure release naturally. You'll be left with perfectly cooked quinoa every time!
Calories: 185kcal | Carbohydrates: 27g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 337mg | Potassium: 691mg | Fiber: 8g | Sugar: 7g | Vitamin A: 711IU | Vitamin C: 36mg | Calcium: 104mg | Iron: 3mg