When summer squash is in season, make Stewed Zucchini with Tomatoes and Chickpeas! This comforting vegan dish can be served hot or cold, and it’s quick and easy to make.
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 salad in a jar or instead of spaghetti with avocado pesto pasta.
Plus they are delicious in a simple Pasta with Zucchini.
And, of course, they are an important component of Roasted Ratatouille.
But one of my favorite way to eat them is in Stewed Zucchini with Tomatoes and Chickpeas.
A grain, a green, and a bean
Stewed Zucchini 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.
You can read more about making simple budget-friendly meals using this formula in No Meat Athlete’s The World’s Most Perfect Vegetarian Meal: A Grain, a Green, and a Bean.
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 Mediterranean diet meal to throw together!
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Stewed Zucchini ingredients
You may already have all the ingredients you need on hand to make Stewed Zucchini with Tomatoes and Chickpeas.
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.
However, keep in mind that a little goes a long way.
I use it to make Vegan White Bean Soup with Tomatoes, Sheet Pan Dinner with Broccolini and Chickpeas, and walnut and mushroom meatballs in Rasta Pasta.
Perfect for meal prep
Stewed Zucchini 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!
More easy zucchini recipes
If you have extra summer squash and are looking for new ways to enjoy them, I recommend the following recipes:
- Vegan Pasta Bake with Zucchini
- Zucchini Stew with Potatoes
- Grilled Zucchini Recipe + 5 Tasty Ways to Use It
Stewed Zucchini Recipe
If you love this recipe, please give it 5 stars!
Stewed Zucchini with Tomatoes and Chickpeas
Ingredients
- 1 Tablespoon olive oil
- 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 the olive oil.
- Once the oil is hot, 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.
Miko
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
I’m so happy you enjoyed it, Miko! Smoked paprika is such a great spice.
Joanna Baynes
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
I’m glad you enjoyed it, Joanna! I’m happy to know it was still tasty with regular paprika.
perla
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.
Anna
It was really delicious! Thank you for sharing the recipe 🙂
Amy
Thank you, Anna! I’m happy you enjoyed it!
Amanda
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!!
Amy
I think it takes a while for the taste buds to change. That’s fantastic he has gone vegan with you!
Rosalind Garza
I made this with regular papika but I want to make it again with the smoked.
Amy
I’m glad you enjoyed it, Rosalind!
Ana Sierra
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.
Amy
Thanks so much, Ana! I’ll have to try some of that seasoning!
Diana
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!
Amy
That’s wonderful, Diana! I’m so happy you enjoyed it!
Sarah
I made this last night. It was delicious! Thanks for the recipe.
Amy
Thanks so much, Sarah! 🙂
Donna Steward
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.
Amy
Hi Donna, I would use 2 cups of sliced zucchini for this recipe. I hope you enjoy it!
Nicole
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!
Amy
How wonderful! Yes, it freezes well, and you can also freeze some cooked quinoa to go with it.
Amelia
Just made this as I only had those ingredients in the house. I had it with rice and it turned out lovely. Really quick and simple and got some left over for tomorrow 🙂
Jeri Jones
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!
Amy Katz
I’m so happy you enjoyed it, Jeri!