Overhead of plate of quinoa topped with stewed zucchini with tomatoes and chickpeas
Print Pin Recipe
4.89 from 18 votes

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
Servings 4
Calories 185kcal
Author Amy Katz
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 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)

Instructions

  • 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. 

Notes

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
Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!
Course: Main Course
Cuisine: Mediterranean
Keyword: Stewed Zucchini