Stewed zucchini and tomatoes with chickpeas is simple and flavorful. Seasoned with garlic and smoked paprika, this easy vegan recipe is delicious hot or cold, and it's just as good on its own as it is spooned over rice, quinoa, or creamy polenta.
Zucchini and tomatoes are a perfect pair, which is why they shine in Italian zucchini stew and sauteed tomatoes and zucchini. This version keeps the ingredients short and sweet so the vegetables stay center stage.
It's rustic in the best way, made mostly from pantry staples, and thanks to chickpeas it's a complete, satisfying meal.
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I have lots of fresh zucchini and parsley from the garden and was looking for a new way to use it. This recipe hit the spot, it is so yummy over rice. Will keep this one in rotation. Thank you so much!
- Jeri J.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make stewed zucchini and tomatoes
- Saute chopped onion in a little olive oil until it's soft and slightly translucent.
- Add minced garlic and saute about 30 more seconds.
- Add the zucchini and saute until tender and lightly browned.
- Stir in canned tomatoes with their juices, drained chickpeas, and smoked paprika and simmer until heated through.
- Season to taste with fresh parsley, salt, and pepper. Serve immediately or refrigerate for later and enjoy cold or warm.
Serving suggestions
I love this dish ladled over grains or pasta, or tucked into a baked potato. It also pairs beautifully with yellow turmeric rice or creamy olive oil mashed potatoes.
Make extra for tomorrow's lunch. Future-you will thank you.
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Stewed Zucchini and Tomatoes with Chickpeas
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
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Notes
Nutrition
Nutritional information is an estimation only.
Suzy says
Another winner Amy!! I found it didn't take even 30 minutes from chopping to chowing down! I used a can of Fire-roasted tomatoes to add some zing and impulsively tossed some vegan Parmesan on top. Delish!!
Amy Katz says
I'm so glad, Suzy! Love your modifications. Fire-roasted tomatoes are so good.
Sherry says
This dish is very easy to prepare and is simply delicious.
Donna says
Simple and tasty! Used fresh basil as thats all i had on hand. Will make this again for sure
Amy Katz says
I'm glad you enjoyed it, Donna!
Dina says
Simple and delicious!
Amy Katz says
Thank you, Dina!
Ines says
I made this recipe. So delicous! Thank you! 🙂
Amy Katz says
Glad you enjoyed it, Ines!