Spiced Chickpea And Zucchini Saute Recipes

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

Time 45m

Number Of Ingredients 10

Ingredients

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

SAUTéED ZUCCHINI & CHICKPEAS

Sautéed Zucchini & Chickpeas image

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

Ingredients

2 tablespoons olive oil
30 g butter
800 g zucchini, washed, coarsely grated
2 (300 g) cans chickpeas, drained, rinsed
salt, to taste
fresh ground black pepper, to taste

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