Linguine With Zucchini And Chickpeas Recipes

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STEWED ZUCCHINI WITH TOMATOES AND CHICKPEAS



Stewed Zucchini with Tomatoes and Chickpeas image

Stewed Zucchini with Tomatoes and Chickpea is perfect to make during summer squash season. This comforting and healthy vegan dish can be served hot or cold.

Provided by Amy Katz

Categories     Main Course

Time 45m

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 185 kcal, Carbohydrate 27 g, Protein 8 g, Fat 6 g, SaturatedFat 1 g, Sodium 337 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

LINGUINE WITH ZUCCHINI AND CHICKPEAS



Linguine With Zucchini and Chickpeas image

Make and share this Linguine With Zucchini and Chickpeas recipe from Food.com.

Provided by emyoung87

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces linguine
2 tablespoons olive oil
3 small zucchini, cut into thin half-moons
1/2 teaspoon kosher salt
1 (15 ounce) can chickpeas, rinsed
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook the pasta according to package directions. Reserve 1/2 cup of the pasta water, drain, and return the pasta to the pot.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and 1/2 teaspoon salt. Cook, tossing often, until just tender, 4 to 5 minutes. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.
  • Toss the pasta with the reserved pasta water. Divide the pasta among bowls and top with the zucchini mixture.

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