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Home » Recipes » Zucchini Chickpea Stew (Vegan)

Zucchini Chickpea Stew (Vegan)

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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)
Print
4.93 from 13 votes

Zucchini Chickpea Stew

Zucchini Chickpea Stew can be eaten hot or cold. Try it over quinoa or your favorite grain for a complete meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 241kcal
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

  • 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. 

Notes

You can make this recipe ahead of time and enjoy it later for quick lunches or dinners.
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!
 
Calories: 241kcal | Carbohydrates: 39g | Protein: 8g | Fat: 6g | Sodium: 24mg | Potassium: 767mg | Fiber: 5g | Sugar: 6g | Vitamin A: 13.9% | Vitamin C: 43% | Calcium: 8.5% | Iron: 20.1%
Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!
Course: Main Course
Cuisine: Mediterranean
Keyword: Zucchini Chickpea Stew

Previous Post: « Soyrizo Potato Tacos (Vegan)
Next Post: White Bean Cherry Tomato Basil Salad »

Reader Interactions

Comments

All commentsI made thisQuestions
  1. Becky Striepe

    June 29, 2017 at 9:29 am

    Oh wow! This looks like a great way to take advantage of zucchini season!

    Reply
    • Amy

      June 29, 2017 at 10:22 am

      Thanks Becky! It’s a really affordable meal!

      Reply
  2. Sarah Newman, Vegan Chickpea

    June 29, 2017 at 1:59 pm


    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
    • Amy

      June 29, 2017 at 3:57 pm

      Thanks Sarah! I agree, the flavors are even better the next day!

      Reply
  3. Matt

    June 29, 2017 at 8:59 pm


    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
    • Amy

      June 30, 2017 at 10:32 am

      Thank you, Matt! It’s a really easy and nutritious meal.

      Reply
  4. Trinity Bourne

    July 1, 2017 at 2:15 pm


    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
    • Amy

      July 1, 2017 at 3:52 pm

      Thanks Trinity! That would be wonderful! 🙂

      Reply
  5. Sarah De la Cruz

    July 1, 2017 at 10:58 pm

    What a pretty dish! I’ll grab some zucchini at the farmer’s market!

    Reply
    • Amy

      July 2, 2017 at 12:36 pm

      Thank you, Sarah!

      Reply
  6. Marlena | Where You Get Your Protein

    July 2, 2017 at 6:38 pm

    I love adding smoked paprika to a dish for that extra kick of flavor! This sounds like the perfect summer meal served cold.

    Reply
    • Amy

      July 2, 2017 at 7:18 pm

      Thanks Marlena! Yes, it’s such a great spice!

      Reply
  7. Rebecca @ Strength and Sunshine

    July 3, 2017 at 3:43 am

    I think you put together one fabulous summer meal! All the zucchini all the time for me!

    Reply
    • Amy

      July 3, 2017 at 6:59 am

      Thank you so much, Rebecca!

      Reply
  8. Cadry

    July 3, 2017 at 7:59 pm

    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
    • Amy

      July 4, 2017 at 10:25 am

      Thanks Cadry! It seems like everyone is always ending up with more zucchini than they know what to do with!

      Reply
  9. Miko

    March 3, 2018 at 10:23 am


    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
    • Amy

      March 4, 2018 at 8:17 pm

      I’m so happy you enjoyed it, Miko! Smoked paprika is such a great spice.

      Reply
  10. Joanna Baynes

    March 7, 2018 at 12:04 am


    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
    • Amy

      March 7, 2018 at 10:08 am

      I’m glad you enjoyed it, Joanna! I’m happy to know it was still tasty with regular paprika.

      Reply
  11. perla

    June 3, 2018 at 4:23 am


    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
  12. Lydia

    July 21, 2018 at 12:45 pm

    Hello, is the quinoa included in the nutritional content/count ? 🙂
    Looks lovely.

    Reply
    • Amy

      July 21, 2018 at 5:00 pm

      Thank you, Lydia! Yes, the 1 cup of quinoa is included in the nutritional information.

      Reply
  13. Anna

    August 2, 2018 at 1:35 pm


    It was really delicious! Thank you for sharing the recipe 🙂

    Reply
    • Amy

      August 2, 2018 at 2:12 pm

      Thank you, Anna! I’m happy you enjoyed it!

      Reply
  14. Amanda

    August 15, 2018 at 4:48 pm


    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
    • Amy

      August 15, 2018 at 5:06 pm

      I think it takes a while for the taste buds to change. That’s fantastic he has gone vegan with you!

      Reply
  15. Rosalind Garza

    September 13, 2018 at 1:46 am


    I made this with regular papika but I want to make it again with the smoked.

    Reply
    • Amy

      September 13, 2018 at 10:17 am

      I’m glad you enjoyed it, Rosalind!

      Reply
  16. Ana Sierra

    September 23, 2018 at 10:31 am


    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
    • Amy

      September 23, 2018 at 11:45 am

      Thanks so much, Ana! I’ll have to try some of that seasoning!

      Reply
  17. Diana

    October 8, 2018 at 9:51 pm


    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
    • Amy

      October 9, 2018 at 8:14 am

      That’s wonderful, Diana! I’m so happy you enjoyed it!

      Reply
  18. Sarah

    October 17, 2018 at 9:46 am


    I made this last night. It was delicious! Thanks for the recipe.

    Reply
    • Amy

      October 17, 2018 at 10:11 am

      Thanks so much, Sarah! 🙂

      Reply
  19. Donna Steward

    October 19, 2018 at 8:20 am


    I grew Globe Zucchini this past summer by mistake in my home garden & still have some left (different sizes). This recipe sounds great & will definitely make it soon. One question though, what is the measurement for the zucchini, 1 or 2 cups or? Since I have globe zucchini, I’m not sure how this measures up to the traditional long ones. Thank you for sharing.

    Reply
    • Amy

      October 19, 2018 at 9:33 am

      Hi Donna, I would use 2 cups of sliced zucchini for this recipe. I hope you enjoy it!

      Reply
  20. Nicole

    February 16, 2019 at 2:23 pm

    Do you k owning this will freeze well for a later date? I am batch cooking for my sister in law who just had twins!

    Reply
    • Amy

      February 16, 2019 at 2:34 pm

      How wonderful! Yes, it freezes well, and you can also freeze some cooked quinoa to go with it.

      Reply

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