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 it spiralized and made into zoodles for salads or served with avocado basil pesto. And, of course, it’s an important component of Ratatouille.
But my favorite way to eat it is in this Zucchini Chickpea Stew.
I love building a meal around a grain, a bean, and a vegetable. It’s such a classic combination, not to mention very healthy.
I enjoy this stew over quinoa. But you could also try it over rice or pasta. I think to think of recipes like this Zucchini Chickpea Stew as a guide, and you can use them to create your own dishes.
Other than the zucchini and fresh parsley, this dish builds on basic ingredients from the pantry: onion, garlic, chickpeas (garbanzo beans), and 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 and spicy walnut meat balls.
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.
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.
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.
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
Heat a skillet over medium heat and add oil, if using.
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.
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!
Becky Striepe says
Oh wow! This looks like a great way to take advantage of zucchini season!
Amy says
Thanks Becky! It’s a really affordable meal!
Sarah Newman, Vegan Chickpea says
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! 😉
Amy says
Thanks Sarah! I agree, the flavors are even better the next day!
Matt says
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 🙂
Amy says
Thank you, Matt! It’s a really easy and nutritious meal.
Trinity Bourne says
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!
Amy says
Thanks Trinity! That would be wonderful! 🙂
Sarah De la Cruz says
What a pretty dish! I’ll grab some zucchini at the farmer’s market!
Amy says
Thank you, Sarah!
Marlena | Where You Get Your Protein says
I love adding smoked paprika to a dish for that extra kick of flavor! This sounds like the perfect summer meal served cold.
Amy says
Thanks Marlena! Yes, it’s such a great spice!
Rebecca @ Strength and Sunshine says
I think you put together one fabulous summer meal! All the zucchini all the time for me!
Amy says
Thank you so much, Rebecca!
Cadry says
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!
Amy says
Thanks Cadry! It seems like everyone is always ending up with more zucchini than they know what to do with!
Miko says
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.
Amy says
I’m so happy you enjoyed it, Miko! Smoked paprika is such a great spice.
Joanna Baynes says
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
Amy says
I’m glad you enjoyed it, Joanna! I’m happy to know it was still tasty with regular paprika.