Vegan Zucchini Noodles With Chickpeas And Zucchini Blossoms Recipes

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VEGAN ZUCCHINI NOODLES WITH CHICKPEAS AND ZUCCHINI BLOSSOMS



Vegan Zucchini Noodles with Chickpeas and Zucchini Blossoms image

This is a quick and nutritious vegan main. You can leave out the zucchini blossoms since they are only in season for a short while, but if you can find them, make sure to use them!

Provided by Rita

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 2

Number Of Ingredients 7

4 tablespoons olive oil
2 cloves garlic, minced
2 medium zucchini, cut into noodles with a spiralizer
12 zucchini blossoms, pistils removed, cut into strips
½ cup canned chickpeas, drained and rinsed
salt
6 fresh basil leaves, cut into strips, or to taste

Steps:

  • Heat olive oil in a large skillet over low heat and cook garlic until softened, about 10 minutes. Add zucchini and zucchini blossoms; mix well with olive oil. Add chickpeas and stir to combine. Season with salt and stir in basil. Serve immediately.

Nutrition Facts : Calories 348.1 calories, Carbohydrate 21.6 g, Fat 28.1 g, Fiber 5 g, Protein 5.7 g, SaturatedFat 3.9 g, Sodium 278.2 mg, Sugar 3.4 g

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

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