STEWED ZUCCHINI WITH TOMATOES AND CHICKPEAS
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
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
SAUTéED ZUCCHINI & CHICKPEAS
A simple recipe which I found in the June 2002 issue of the 'Australian Good Taste' magazine, in a bring-a-dish for eight menu plan. Obviously, the recipe can be scaled down. The recipe specifies that it can be made "up to an hour before serving", but I cannot see why it couldn't be made further ahead than that. When I make this, I'll be adding chopped onions and garlic in step two, and some lemon juice and dried thyme, probably when adding the chickpeas in step three.
Provided by bluemoon downunder
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
- Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
- Add the chickpeas.
- Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper.
- To transport: Cool then place in an airtight container.
- To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
- Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.
Nutrition Facts : Calories 161.8, Fat 7.4, SaturatedFat 2.5, Cholesterol 8, Sodium 255.8, Carbohydrate 20.3, Fiber 4.4, Sugar 1.7, Protein 5
SPICED CHICKPEA AND ZUCCHINI SAUTE
Serve this hearty vegetarian dish over rice, couscous, or quinoa.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
- Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
- Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.
Nutrition Facts : Calories 271 g, Fat 10 g, Protein 10 g
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