Zucchini Chickpea Stew


Zucchini Chickpea Stew can be eaten hot or cold. Try it over quinoa or your favorite grain for a complete meal. You can make this vegan recipe ahead of time and enjoy it later for quick lunches or dinners. Enjoy!!

Prep time: 15 min | Cook time: 30 min | Total time: 30 min

Servings: 4


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 Tablespoon olive oil (optional)
1 cup quinoa cooked, for serving (optional)


  1. Heat a skillet over medium heat and add oil, if using.
  2. Saute the onion for a couple of minutes until it's translucent.
  3. Add the garlic and saute until fragrant, about 30-60 seconds.
  4. Add the zucchini. Saute, stirring often, until the squash has softened and is lightly browned.
  5. Add the can of tomatoes and their juices, the chickpeas, and smoked paprika. Stir and simmer until heated through.
  6. Add salt and pepper, to taste.
  7. Stir in the parsley.
  8. Serve over quinoa, if desired.

Nutritional Information


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Thursday, 19 September 2019
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