Description
Spiced Chickpea and Zucchini is a quick and flavorful vegan dish made with sautéed zucchini and chickpeas tossed in a warming blend of spices. It’s hearty, nutritious, and perfect as a main or side.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 medium zucchini, sliced into half-moons
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 1 tbsp fresh lemon juice
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté until softened, about 3–4 minutes.
- Stir in garlic and cook for 1 minute.
- Add zucchini and cook for 5–7 minutes until lightly browned and tender.
- Add chickpeas, cumin, coriander, paprika, turmeric, cayenne (if using), salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Squeeze in lemon juice and stir to combine.
- Garnish with fresh herbs and serve warm.
Notes
- Add greens like spinach or kale for extra nutrients.
- Mix in cooked quinoa or rice for a complete meal.
- Swap zucchini with squash or eggplant as desired.
- Top with yogurt or tahini for a creamy element.
- Cook on medium-high heat to avoid mushy zucchini.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 5g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg