Veggies Save The Day

Recipes by Amy Katz

Zucchini Chickpea Stew (Vegan)

When summer squash is in season, make Zucchini Chickpea Stew! It’s vegan and gluten-free, with an oil-free option. And it’s delicious hot or cold!

 

Every summer I feel like we all end up with more zucchini than we know what to do with.

Whether we buy it on sale at the supermarket or local farmers market, or grow it in our garden, there is always so much summer squash!

Some people like them spiralized and made into zoodles for salads or served with avocado basil pesto.

Plus they are delicious in a simple Pasta with Zucchini.

And, of course, they are an important component of Ratatouille.

But my favorite way to eat them is in this Zucchini Chickpea Stew.

Courgette for Zucchini Chickpea Stew

Zucchini Chickpea Stew is delicious served over quinoa, rice, pasta, or baked potatoes.

 

I love building a meal around a grain, a bean, and a vegetable.

It’s such a classic combination, not to mention very healthy.

This stew includes the bean and vegetable, and you can serve it with whatever grain you have in your pantry or leftover in the refrigerator.

It’s such an easy meal to throw together!

Bowl of Zucchini Chickpea Stew containing green zucchini squash, garbanzo beans, tomatoes, onion, garlic, smoked paprika, and fresh parsley. It's vegan, gluten-free, and can be prepared oil-free.

You may already have all the ingredients you need on hand to make Zucchini Chickpea Stew.

 

Other than the zucchini and fresh parsley, this dish builds on basic ingredients from the pantry:

Onion

Garlic

Chickpeas (garbanzo beans)

Canned diced tomatoes

For added flavor, all you need is salt, pepper, and smoked paprika.

Smoked paprika has a different flavor than the regular sweet paprika you may be familiar with.

The latter is used a lot for color and has a mild taste.

I think once you try smoked paprika, you’ll enjoy adding it to your favorite dishes for a bolder, smokier flavor.

Keep in mind that a little goes a long way.

I use it to make queso sauce for Breakfast Nachos, Smoky Kale & Chickpeas, and walnut and mushroom meatballs in Rasta Pasta.

Plate of Zucchini Chickpea Stew served over cooked quinoa. This dish can be enjoyed hot or cold!

Zucchini Chickpea Stew can be made ahead of time and either reheated or eaten cold or room temperature.

 

I like to make a big batch on the weekends to enjoy during the week for quick lunches or dinners.

And as I mentioned earlier, it’s a great way to use up any extra summer squash you have.

By the way, did you know that zucchini are called courgette in many countries?

What do you call these squash?

Either way, I call them delicious!

Zucchini Chickpea Stew overhead view served over quinoa and garnished with fresh Italian parsley

Now let’s make Zucchini Chickpea Stew!

 

Zucchini Chickpea Stew (Vegan)
4.92 from 12 votes
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Zucchini Chickpea Stew

Zucchini Chickpea Stew can be eaten hot or cold. Try it over quinoa or your favorite grain for a complete meal.

You can make this recipe ahead of time and enjoy it later for quick lunches or dinners.

Course Main Course
Cuisine Mediterranean
Keyword Zucchini Chickpea Stew
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 241 kcal
Author Amy Katz

Ingredients

  • 1 Tablespoon olive oil (optional)
  • 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

  1. Heat a skillet over medium heat and add oil, if using. 

  2. Saute the onion for a couple of minutes until it's translucent. 

  3. Add the garlic and saute until fragrant, about 30-60 seconds.

  4. Add the zucchini. Saute, stirring often, until the squash has softened and is lightly browned.

  5. Add the can of tomatoes and their juices, the chickpeas, and smoked paprika. Stir and simmer until heated through.

  6. Add salt and pepper, to taste.

  7. Stir in the parsley.


  8. Serve over quinoa, if desired. 

Recipe Notes

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!

If you make Zucchini Chickpea Stew, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts
Zucchini Chickpea Stew
Amount Per Serving
Calories 241 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 24mg 1%
Potassium 767mg 22%
Total Carbohydrates 39g 13%
Dietary Fiber 5g 20%
Sugars 6g
Protein 8g 16%
Vitamin A 13.9%
Vitamin C 43%
Calcium 8.5%
Iron 20.1%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

All commentsI made thisQuestions

  2. I also love making big batches of food and then eating cold leftovers – I often think the leftovers are even better than the first night!

    Loving these simple and complimentary flavor combos. You had me a chickpeas. Ha ha! 😉

    Reply

  3. Hi there! This zucchini chickpea stew is a great recipe. I love that it has beans, grains, and veggies to fill many dietary needs in one meal! I will put this recipe in the queue to make soon 🙂

    Reply

  4. This sounds so good. I’d love to trade you some of your spare zucchini for the massive abundance of yellow plums and strawberries that I have in my garden right now!

    Reply

  8. We don’t have a garden, but like you, we always end up with a bunch of zucchini in the summer. This sounds like a great way to use it!

    Reply

  9. I really liked this recipe, I had leftover zucchini and squash and tried to find something to do with it and this really worked out well. I added more smoked paprika because I really liked it in this dish.

    Reply

  10. It’s early autumn in New Zealand and zucchini are definitely not cheap, however this is till an inexpensive, tasty meal. I didn’t have the smoked paprika so used plain ground…now will have to make it again to taste the difference. Many thanks. Joanna

    Reply

  11. A very light dish but it wasnt saucey enough. it tasted a bit dry! So i added lemon juice and himalayan salt to give it some flavor.

    Reply

  14. I made this tonight, thought it was pretty tasty, but my father said it lacked flavor. He’s been a meat, bread and potatoes kinds of guy forever and recently gone vegan with me for his health, and let’s just say old habits die hard. I made some garlic toast sprinkled with nutritional yeast as a side for this, and loved it all!!

    Reply

  16. Delicious! I just made a double batch and it is sooo good! I added just a touch of Badia complete seasoning, but otherwise made it exactly per the recipe. It was a hit! Will be making it often. Thank you for this recipe.

    Reply

  17. It looked too basic for me and to be honest, I did not expect a lot. However, I did not have choice, because the ingredients were the only one in my fridge. Even had to take butter beans instead of chickpeas. However, I was surprised by the taste of this dish! It was really really lovely and it is now on my -make it again- list. Again, amazed by the fact that with a minimum of ingredients, to have this nice dish!

    Reply

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