Spiced Chickpea and Zucchini

Short Description

Spiced Chickpea and Zucchini is a vibrant, plant-based dish combining tender chickpeas and sautéed zucchini in a flavorful blend of aromatic spices. Perfect as a main or side dish, it’s healthy, quick to prepare, and packed with earthy, warming flavors.

Why You’ll Love This Recipe

This dish is naturally vegan, gluten-free, and loaded with fiber and plant protein. It’s a one-pan meal that comes together in under 30 minutes, making it ideal for busy weeknights. The bold spice blend elevates humble ingredients into something hearty and satisfying—great as a warm salad, grain bowl topping, or side to grilled proteins.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Canned chickpeas (drained and rinsed)
• Zucchini (sliced into half-moons)
• Olive oil
• Onion (diced)
• Garlic (minced)
• Ground cumin
• Ground coriander
• Paprika
• Turmeric
• Cayenne pepper (optional, for heat)
• Salt and black pepper
• Fresh lemon juice
• Fresh cilantro or parsley (for garnish)

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and sauté until softened, about 3–4 minutes.
3. Stir in garlic and cook for another 1 minute.
4. Add zucchini and cook for 5–7 minutes, until lightly browned and tender.
5. Stir in chickpeas, cumin, coriander, paprika, turmeric, cayenne (if using), salt, and pepper. Cook for 5 more minutes, stirring occasionally.
6. Squeeze in fresh lemon juice and stir to combine.
7. Garnish with chopped fresh herbs and serve warm.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Add spinach or kale for extra greens.
• Stir in cooked quinoa, couscous, or rice to make it a full meal.
• Swap zucchini with yellow squash or eggplant.
• Top with a dollop of yogurt or tahini for a creamy finish.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a skillet or microwave until warmed through. Add a splash of water or broth if needed.

FAQs

Can I use dried chickpeas?

Yes, but soak and cook them beforehand. Canned chickpeas are faster and more convenient.

Is this dish spicy?

It’s mildly spiced. Adjust cayenne pepper to suit your heat preference.

Can I serve this cold?

Yes, it also works well as a cold salad or lunchbox dish.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as no gluten-containing sides are added.

Can I roast the zucchini instead?

Yes, roasting adds more caramelization and flavor. Toss with oil and spices, then roast before mixing with chickpeas.

What type of pan works best?

A large nonstick or cast iron skillet works well for even cooking and browning.

Can I make this oil-free?

Yes, sauté with a splash of vegetable broth instead of oil for a lower-fat version.

How do I keep zucchini from getting mushy?

Cook over medium-high heat and avoid over-stirring to retain some texture.

What can I serve this with?

Serve over rice, quinoa, or as a wrap filling with flatbread.

Can I freeze this dish?

Yes, though the texture of zucchini may soften further. Reheat from frozen or thaw in the fridge overnight.

Conclusion

Spiced Chickpea and Zucchini is a quick, wholesome, and flavor-packed dish that’s perfect for any meal of the day. Its bold spices and versatility make it a standout recipe whether served warm or cold, on its own or as part of a larger spread. A satisfying and nutritious plant-based option that doesn’t sacrifice flavor.

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