Stewed Zucchini with Tomatoes and Chickpeas

By: Amy Katz · Published: Jun 29, 2017 · Last modified: Oct 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

Special diet: gluten-free, nut-free, soy-free, vegan

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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.

Overhead of plate of quinoa topped with Stewed Zucchini with Tomatoes and Chickpeas

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 instead of spaghetti with avocado pesto pasta. Plus they are delicious in a simple Pasta with Zucchini.

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!

Bowl of stew next to sprigs of fresh parsley

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.

Close up of plate of zucchini stew over a bed of quinoa

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:

Overhead of stewed zucchini with tomatoes and chickpeas served over quinoa

If you love this recipe, please give it 5 stars! ★★★★★

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Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

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