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    Home » Recipes » Vegan Main Dish Recipes

    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.

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

    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.

    Courgette for Zucchini Chickpea Stew

    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:

    • Vegan Pasta Bake with Zucchini
    • Zucchini Stew with Potatoes
    • Mediterranean Tomato and Zucchini Saute
    • Mediterranean Roasted Vegetable Pasta
    Overhead of stewed zucchini with tomatoes and chickpeas served over quinoa

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

    Overhead of plate of quinoa topped with stewed zucchini with tomatoes and chickpeas

    Stewed Zucchini with Tomatoes and Chickpeas

    Stewed Zucchini with Tomatoes and Chickpea is perfect to make during summer squash season. This comforting and healthy vegan dish can be served hot or cold.
    4.93 from 28 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Main Course
    Cuisine: Mediterranean
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 185kcal
    Author: Amy Katz

    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 ½ cups), rinsed and drained
    • ¼ teaspoon smoked paprika
    • salt and pepper, to taste
    • ¼ cup fresh parsley, chopped
    • 1 cup quinoa, cooked, for serving (optional)
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    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. 

    Notes

    Nutrition Facts do not include the optional quinoa.
    You can make this recipe ahead of time and enjoy it later for quick lunches or dinners. Leftovers will last refrigerated for up to 5 days.
    I prefer to make quinoa in an Instant Pot (electric pressure cooker). Combine 1 cup of rinsed quinoa with 1 ¼ cups water. Cook for 5 minutes, then let the pressure release naturally. You'll be left with perfectly cooked quinoa every time!
     
     
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    Nutrition

    Calories: 185kcal | Carbohydrates: 27g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 337mg | Potassium: 691mg | Fiber: 8g | Sugar: 7g | Vitamin A: 711IU | Vitamin C: 36mg | Calcium: 104mg | Iron: 3mg

    Nutritional information is an estimation only.

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    About Amy

    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.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Donna

      August 02, 2020 at 2:46 pm

      5 stars
      Simple and tasty! Used fresh basil as thats all i had on hand. Will make this again for sure

      Reply
      • Amy Katz

        August 02, 2020 at 3:53 pm

        I'm glad you enjoyed it, Donna!

        Reply
    2. Dina

      July 22, 2020 at 10:59 am

      5 stars
      Simple and delicious!

      Reply
      • Amy Katz

        July 22, 2020 at 11:01 am

        Thank you, Dina!

        Reply
    3. Alyssa

      May 19, 2020 at 5:56 pm

      Two stars. Way too much smoked paprika. It was so delicious until I added the recommended amount, against my better judgement. I like smoked paprika and cook with it often, but the dish became overwhelmed and single-noted. I will make again, but with half the paprika.

      Reply
    4. Ines

      January 23, 2020 at 5:59 am

      5 stars
      I made this recipe. So delicous! Thank you! 🙂

      Reply
      • Amy Katz

        January 23, 2020 at 2:27 pm

        Glad you enjoyed it, Ines!

        Reply
    5. Laura Marrone

      October 09, 2019 at 2:17 pm

      5 stars
      This recipe is now a fave for me! Thank you, love it 😍

      Reply
      • Amy Katz

        October 09, 2019 at 2:28 pm

        Thank you so much, Laura!

        Reply
    6. Eileen

      October 06, 2019 at 4:05 pm

      5 stars
      Great recipe!! I used diced tomatoes with chili (mild). Gave it a zesty flavor.

      Reply
      • Amy Katz

        October 06, 2019 at 8:18 pm

        Thanks Eileen! I'll have to try your suggestion the next time I make it.

        Reply
    7. Jo

      September 09, 2019 at 5:07 am

      5 stars
      I was looking for a really easy recipe to use zucchini and came across yours. Love it! Quite tasty even with regular paprika. Thank you!

      Reply
      • Amy Katz

        September 09, 2019 at 9:40 am

        Thank you, Jo!

        Reply
    8. Jeri Jones

      July 28, 2019 at 3:31 pm

      5 stars
      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!

      Reply
      • Amy Katz

        July 29, 2019 at 10:17 am

        I'm so happy you enjoyed it, Jeri!

        Reply
    9. Amelia

      May 08, 2019 at 11:47 am

      4 stars
      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 🙂

      Reply
    10. 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
    11. Donna Steward

      October 19, 2018 at 8:20 am

      5 stars
      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
    12. Sarah

      October 17, 2018 at 9:46 am

      5 stars
      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
    13. Diana

      October 08, 2018 at 9:51 pm

      5 stars
      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 09, 2018 at 8:14 am

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

        Reply
    14. Ana Sierra

      September 23, 2018 at 10:31 am

      5 stars
      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
    15. Rosalind Garza

      September 13, 2018 at 1:46 am

      5 stars
      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. Amanda

      August 15, 2018 at 4:48 pm

      5 stars
      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
    17. Anna

      August 02, 2018 at 1:35 pm

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

      Reply
      • Amy

        August 02, 2018 at 2:12 pm

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

        Reply
    18. perla

      June 03, 2018 at 4:23 am

      4 stars
      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
    19. Joanna Baynes

      March 07, 2018 at 12:04 am

      5 stars
      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 07, 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
    20. Miko

      March 03, 2018 at 10:23 am

      5 stars
      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 04, 2018 at 8:17 pm

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

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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