Simple yet flavorful Stewed Zucchini and Tomatoes with Chickpeas is delicious served hot or cold. Seasoned with garlic and smoked paprika, this easy vegan dish is wonderful on its own or with your favorite grain.
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Zucchini and tomatoes are the perfect pair. Their flavors complement each other in dishes like Italian zucchini stew and sauteed tomatoes and zucchini.
Another favorite is this Stewed Zucchini and Tomato recipe. It's rustic and only requires a few ingredients to bring out the flavors of the vegetables. And it's a complete meal thanks to the addition of chickpeas.
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! -- Jeri J.
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Why you'll love this recipe
- You only need 8 ingredients (plus salt and pepper) to make it.
- It's delicious hot or cold, making it perfect for meal prep.
- You can enjoy it on its own or with cooked grains.
Ingredients
- Olive oil
- Onion
- Garlic
- Zucchini
- Canned tomatoes
- Canned chickpeas
- Fresh parsley
- Salt and pepper
- Smoked paprika
Variations
Stewed Zucchini and Tomatoes can be customized based on your taste and whatever ingredients you have on hand.
- Use fire-roasted canned tomatoes or ones with green chilies
- Substitute white beans such as cannellini or butter beans in place of the chickpeas
- Season it with sweet paprika instead of smoked
- Add fresh basil in place of the parsley
- Finish the dish with a squeeze of lemon juice
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Saute the onion in olive oil until soft and slightly translucent.
- Add the garlic and saute about 30 more seconds.
- Add the zucchini and saute until tender and lightly browned.
- Then stir in the tomatoes with their juices, chickpeas, and smoked paprika and simmer until heated through.
- Season to taste with fresh parsley, salt, and pepper, and it's ready to enjoy. Or you can chill it in the refrigerator if you prefer to eat it cold.
Serving suggestions
Stewed Zucchini and Tomatoes is delicious served over quinoa, pasta, or baked potatoes. It also pairs well with Mediterranean rice or Mediterranean mashed potatoes.
And for a salad, you can't go wrong with simple mixed greens tossed with white balsamic dressing.
Storing
Leftovers will last refrigerated in an airtight container for up to 4 days. Enjoy reheated or cold.
Recipe FAQs
Zucchini produce chemicals that can make them taste bitter. To avoid this, cut off and discard both ends before slicing. In addition, larger squash tend to be more bitter.
You do not need to peel zucchini. Simply give it a good rinse before slicing.
Paprika is made from ground dried peppers. Smoked paprika is made from peppers that were smoked and dried over an oak fire before being ground, giving it an extra depth of flavor.
More vegan zucchini recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Stewed Zucchini and Tomatoes with Chickpeas
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Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 cup yellow onion, chopped
- 2 cloves garlic, minced
- 2 zucchini, sliced lengthwise, then sliced into thin half circles
- 1-14.5 ounce can diced tomatoes, with their juice
- 1-15 ounce can chickpeas, (1½ cups), rinsed and drained
- ¼ teaspoon smoked paprika
- salt and pepper, to taste
- ¼ cup fresh parsley, chopped
Instructions
- Heat a large skillet over medium heat and add the olive oil.1 Tablespoon extra virgin olive oil
- Saute the onion until soft and slightly translucent.1 cup yellow onion
- Add the garlic and saute until fragrant, about 30 seconds.2 cloves garlic
- Add the zucchini. Saute, stirring often, until the squash has softened and is lightly browned.2 zucchini
- Add the can of tomatoes and their juices, the chickpeas, and smoked paprika. Stir and simmer until heated through.1-14.5 ounce can diced tomatoes, 1-15 ounce can chickpeas, ¼ teaspoon smoked paprika
- Taste and add salt and pepper, as needed.salt and pepper
- Stir in the parsley. Enjoy right away or refrigerate for later.¼ cup fresh parsley
Notes
Nutrition
Nutritional information is an estimation only.
Laura Marrone says
This recipe is now a fave for me! Thank you, love it 😍
Amy Katz says
Thank you so much, Laura!
Eileen says
Great recipe!! I used diced tomatoes with chili (mild). Gave it a zesty flavor.
Amy Katz says
Thanks Eileen! I'll have to try your suggestion the next time I make it.
Jo says
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!
Amy Katz says
Thank you, Jo!
Jeri Jones says
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 says
I'm so happy you enjoyed it, Jeri!
Amelia says
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 🙂
Nicole says
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 says
How wonderful! Yes, it freezes well, and you can also freeze some cooked quinoa to go with it.
Donna Steward says
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 says
Hi Donna, I would use 2 cups of sliced zucchini for this recipe. I hope you enjoy it!
Diana says
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 says
That's wonderful, Diana! I'm so happy you enjoyed it!
Ana Sierra says
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 says
Thanks so much, Ana! I'll have to try some of that seasoning!
Rosalind Garza says
I made this with regular papika but I want to make it again with the smoked.
Amy says
I'm glad you enjoyed it, Rosalind!
Amanda says
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 says
I think it takes a while for the taste buds to change. That's fantastic he has gone vegan with you!
Anna says
It was really delicious! Thank you for sharing the recipe 🙂
Amy says
Thank you, Anna! I'm happy you enjoyed it!
perla says
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.
Joanna Baynes says
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 says
I'm glad you enjoyed it, Joanna! I'm happy to know it was still tasty with regular paprika.
Miko says
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 says
I'm so happy you enjoyed it, Miko! Smoked paprika is such a great spice.