Stewed zucchini and tomatoes with chickpeas is simple and flavorful. Seasoned with garlic and smoked paprika, this easy vegan recipe is delicious hot or cold, and it's just as good on its own as it is spooned over rice, quinoa, or creamy polenta.
Zucchini and tomatoes are a perfect pair, which is why they shine in Italian zucchini stew and sauteed tomatoes and zucchini. This version keeps the ingredients short and sweet so the vegetables stay center stage.
It's rustic in the best way, made mostly from pantry staples, and thanks to chickpeas it's a complete, satisfying meal.
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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.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make stewed zucchini and tomatoes
- Saute chopped onion in a little olive oil until it's soft and slightly translucent.
- Add minced garlic and saute about 30 more seconds.
- Add the zucchini and saute until tender and lightly browned.
- Stir in canned tomatoes with their juices, drained chickpeas, and smoked paprika and simmer until heated through.
- Season to taste with fresh parsley, salt, and pepper. Serve immediately or refrigerate for later and enjoy cold or warm.
Serving suggestions
I love this dish ladled over grains or pasta, or tucked into a baked potato. It also pairs beautifully with yellow turmeric rice or creamy olive oil mashed potatoes.
Make extra for tomorrow's lunch. Future-you will thank you.
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Stewed Zucchini and Tomatoes with Chickpeas
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
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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.