Simple yet flavorful Stewed Zucchini and Tomatoes with Chickpeas is delicious served hot or cold. Seasoned with garlic and smoked paprika, this easy vegan dish is wonderful on its own or with your favorite grain.
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Zucchini and tomatoes are the perfect pair. Their flavors complement each other in dishes like Italian zucchini stew and sauteed tomatoes and zucchini.
Another favorite is this Stewed Zucchini and Tomato recipe. It's rustic and only requires a few ingredients to bring out the flavors of the vegetables. And it's a complete meal thanks to the addition of chickpeas.
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.
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Why you'll love this recipe
- You only need 8 ingredients (plus salt and pepper) to make it.
- It's delicious hot or cold, making it perfect for meal prep.
- You can enjoy it on its own or with cooked grains.
Ingredients
- Olive oil
- Onion
- Garlic
- Zucchini
- Canned tomatoes
- Canned chickpeas
- Fresh parsley
- Salt and pepper
- Smoked paprika
Variations
Stewed Zucchini and Tomatoes can be customized based on your taste and whatever ingredients you have on hand.
- Use fire-roasted canned tomatoes or ones with green chilies
- Substitute white beans such as cannellini or butter beans in place of the chickpeas
- Season it with sweet paprika instead of smoked
- Add fresh basil in place of the parsley
- Finish the dish with a squeeze of lemon juice
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Saute the onion in olive oil until soft and slightly translucent.
- Add the garlic and saute about 30 more seconds.
- Add the zucchini and saute until tender and lightly browned.
- Then stir in the tomatoes with their juices, chickpeas, and smoked paprika and simmer until heated through.
- Season to taste with fresh parsley, salt, and pepper, and it's ready to enjoy. Or you can chill it in the refrigerator if you prefer to eat it cold.
Serving suggestions
Stewed Zucchini and Tomatoes is delicious served over quinoa, pasta, or baked potatoes. It also pairs well with Mediterranean rice or Mediterranean mashed potatoes.
And for a salad, you can't go wrong with simple mixed greens tossed with white balsamic dressing.
Storing
Leftovers will last refrigerated in an airtight container for up to 4 days. Enjoy reheated or cold.
Recipe FAQs
Zucchini produce chemicals that can make them taste bitter. To avoid this, cut off and discard both ends before slicing. In addition, larger squash tend to be more bitter.
You do not need to peel zucchini. Simply give it a good rinse before slicing.
Paprika is made from ground dried peppers. Smoked paprika is made from peppers that were smoked and dried over an oak fire before being ground, giving it an extra depth of flavor.
More vegan zucchini recipes
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.
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!