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Zucchini Chickpea Skillet

A quick and flavorful dish combining zucchini and chickpeas, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, chopped No need to be a perfectionist
  • 1 can chickpeas, drained and rinsed No soaking required
  • 1 small onion, any color Yellow onion is preferred
  • 2-3 cloves garlic, minced More if you like
  • 1 medium red bell pepper, diced For color and sweetness
  • 1 (14 oz) can diced tomatoes Fresh tomatoes can be used too
  • 1 tsp smoked paprika Regular paprika can be used but smoked is preferred
  • 1/2 tsp cumin
  • to taste salt and pepper
  • as needed glug olive oil For cooking
  • optional handful chopped fresh parsley or basil For garnish

Method
 

Preparation
  1. Heat olive oil in a nonstick skillet.
  2. Add the onion and sauté for 3-4 minutes until softened.
  3. Add garlic and red bell pepper, ensuring the garlic doesn’t burn.
  4. Incorporate the zucchini and stir-fry for an additional 4-5 minutes until tender.
  5. Season with smoked paprika, cumin, salt, and pepper.
  6. Stir in the chickpeas and diced tomatoes, then reduce the heat and let simmer for about 8 minutes.
  7. Adjust seasoning to taste, and add chopped parsley or basil just before serving.

Notes

Serve with toasted pita or rice. Great for leftovers, which can taste even better the next day!