Spiced Chickpea and Zucchini is a flavorful, healthy, and easy-to-make dish packed with warm spices, tender zucchini, and protein-rich chickpeas. This dish is perfect as a light main course or a hearty side dish. It pairs well with rice, quinoa, or warm flatbread, making it a versatile option for any meal.
Why You’ll Love This Recipe
- Quick and easy to prepare with simple ingredients.
- Naturally vegan and gluten-free.
- Packed with plant-based protein and fiber.
- Perfect as a main dish or a side.
- Customizable with different spices and add-ins.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Canned or cooked chickpeas (drained and rinsed)
- Zucchini (chopped)
- Olive oil
- Onion (chopped)
- Garlic (minced)
- Ground cumin
- Ground coriander
- Ground paprika
- Ground turmeric
- Cayenne pepper (optional, for heat)
- Salt and pepper
- Lemon juice
- Fresh parsley or cilantro (for garnish)
Directions
- Heat olive oil in a large pan over medium heat.
- Sauté the onion until soft and translucent, about 3–4 minutes. Add the garlic and cook for another minute.
- Add the spices (cumin, coriander, paprika, turmeric, and cayenne) and stir for 30 seconds until fragrant.
- Stir in the chickpeas and zucchini. Cook for 5–7 minutes, stirring occasionally, until the zucchini is tender but not mushy.
- Season with salt, pepper, and lemon juice. Stir well and remove from heat.
- Garnish with fresh parsley or cilantro and serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy Version: Add more cayenne or a pinch of red pepper flakes.
- Extra Veggies: Try adding bell peppers, spinach, or cherry tomatoes.
- Creamy Twist: Stir in a spoonful of coconut milk or yogurt for a creamy texture.
- Protein Boost: Add tofu, paneer, or grilled chicken for extra protein.
- Serving Ideas: Serve over rice, quinoa, or alongside warm pita bread.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in a sealed container.
- Reheating: Warm in a pan over medium heat with a splash of water or microwave for 1–2 minutes.
FAQs
Can I use dried chickpeas instead of canned?
Yes, soak and cook dried chickpeas beforehand. You’ll need about 1.5 cups of cooked chickpeas.
How do I prevent zucchini from getting too soft?
Cook it until just tender and avoid over-stirring.
Can I make this dish oil-free?
Yes, sauté the onions and garlic in vegetable broth instead of oil.
What other spices can I use?
Garam masala, curry powder, or smoked paprika can add more depth.
Is this dish good for meal prep?
Yes, it stores well and reheats easily.
Can I add coconut milk?
Yes, adding coconut milk will give it a creamy, slightly sweet taste.
What protein options can I add?
Lentils, tofu, or paneer work well.
Can I serve this cold?
Yes, it can be enjoyed as a cold salad.
What’s the best way to serve this?
With rice, quinoa, naan, or as a filling for wraps.
Can I double the recipe?
Absolutely! Just use a larger pan to ensure even cooking.
Conclusion
Spiced Chickpea and Zucchini is a nutritious, flavorful, and versatile dish that comes together quickly. Whether enjoyed as a main meal or a side, its bold spices and simple ingredients make it a go-to recipe for busy days. Try it with your favorite grain or bread for a satisfying and wholesome meal!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Description
This Spiced Chickpea and Zucchini dish is packed with bold flavors, protein-rich chickpeas, and fresh zucchini in a hearty spiced tomato sauce. A perfect vegan-friendly meal ready in under 30 minutes!
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium zucchini, diced
- 1/2 lb ground turkey (optional)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pan over medium heat. Sauté onions and garlic until fragrant.
- Add ground turkey (if using) and cook until browned.
- Stir in diced zucchini and cook for 3 minutes.
- Add chickpeas, tomatoes, and spices. Simmer for 10 minutes.
- Garnish with fresh parsley and serve hot.
Notes
- This dish can be made vegetarian by omitting ground turkey.
- Serve over rice or couscous for a complete meal
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