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!
Plus they are delicious in a simple Pasta with Zucchini.
And, of course, they are an important component of Roasted Ratatouille.
But my favorite way to eat them is in this 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!
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:
Chickpeas (garbanzo beans)
Canned diced tomatoes
For added flavor, all you need is salt, pepper, and smoked paprika.
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.
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!
Now let’s make Zucchini Chickpea Stew!
Zucchini Chickpea Stew
- 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)
- 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.