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zucchini chickpea skillet

Delicious zucchini chickpea skillet
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This vibrant zucchini chickpea skillet is a quick and healthy one-pan meal perfect for busy weeknights. Packed with fresh vegetables and plant-based protein, it’s both satisfying and delicious.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium zucchini, chopped
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving (optional)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and cook for 1 minute more, until fragrant.
  3. Add the zucchini and cook until slightly softened, about 5-7 minutes.
  4. Stir in the chickpeas, diced tomatoes, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
  5. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until the sauce has thickened slightly and the flavors have melded.
  6. Garnish with fresh parsley and serve hot with lemon wedges, if desired.

Notes

For a creamier dish, add a splash of coconut milk or heavy cream in the last few minutes of cooking. Serve over rice, quinoa, or couscous for a more substantial meal.

Find it online: https://grilldrip.com/zucchini-chickpea-skillet/