Stewed Zucchini with Tomatoes and Chickpeas

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 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!

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

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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.

4.91 from 21 votes

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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 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)

US Customary – Metric

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 1/4 cups water. Cook for 5 minutes, then let the pressure release naturally. You’ll be left with perfectly cooked quinoa every time!

 

 

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

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