Stewed Zucchini and Tomatoes with Chickpeas
Stewed zucchini and tomatoes features chickpeas, garlic, and smoked paprika. Simple vegan comfort you can enjoy hot or cold, by the bowl or over grains.
Servings: 4
Calories: 185kcal
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 cup yellow onion chopped
- 2 cloves garlic minced
- 2 zucchini sliced lengthwise, then sliced into thin half circles
- 1-14.5 ounce can diced tomatoes with their juice
- 1-15 ounce can chickpeas (1½ cups), rinsed and drained
- ¼ teaspoon smoked paprika
- salt and pepper to taste
- ¼ cup fresh parsley chopped
Instructions
- Heat a large skillet over medium heat and add the olive oil.1 Tablespoon extra virgin olive oil
- Saute the onion until soft and slightly translucent.1 cup yellow onion
- Add the garlic and saute until fragrant, about 30 seconds.2 cloves garlic
- Add the zucchini. Saute, stirring often, until the squash has softened and is lightly browned.2 zucchini
- Add the can of tomatoes and their juices, the chickpeas, and smoked paprika. Stir and simmer until heated through.1-14.5 ounce can diced tomatoes, 1-15 ounce can chickpeas, ¼ teaspoon smoked paprika
- Taste and add salt and pepper as needed.salt and pepper
- Stir in the parsley. Enjoy right away or refrigerate for later.¼ cup fresh parsley
Notes
Leftovers will last refrigerated in an airtight container for up to 4 days.
Nutrition
Calories: 185kcal | Carbohydrates: 27g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 337mg | Potassium: 700mg | Fiber: 8g | Sugar: 7g | Vitamin A: 712IU | Vitamin C: 36mg | Calcium: 105mg | Iron: 3mg
