Chickpea Zucchini Skillet Recipe
This Chickpea Zucchini Skillet is a quick, flavorful one-pan meal made with tender zucchini, hearty chickpeas, juicy tomatoes, garlic, and fresh basil. Ready in about 20 minutes, it's a simple vegan dinner or satisfying side dish with bright Italian-inspired flavors.
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Servings: 4
Equipment
- Large skillet with lid
- Chef's Knife
Ingredients
For the Skillet
- 2 tablespoons olive oil
- ½ cup finely chopped red onion
- 3 medium zucchini sliced into half-moons
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 can 15 ounces chickpeas, drained and rinsed
- 1 cup diced tomatoes
- 1 teaspoon maple syrup
- ¼ cup fresh basil chopped
- 1 tablespoon fresh lemon juice
For Serving
- Toasted sourdough or crusty baguette
- Fresh basil
- Extra-virgin olive oil
- Lemon zest
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes until softened.
- Add the zucchini, garlic, thyme, oregano, cayenne, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally, until the zucchini is just tender.
- Stir in the chickpeas, diced tomatoes, and maple syrup. Cover and simmer for 5 minutes.
- Remove the lid and stir in the fresh basil and lemon juice. Cook for another 1 to 2 minutes, allowing excess liquid to reduce slightly.
- Taste and adjust the seasoning, then serve warm with toasted bread and extra fresh basil.
Notes
- Don't overcook the zucchini. It should be tender but still have some texture rather than becoming mushy.
- Pat the chickpeas dry before adding them for a slightly firmer texture.
- Use regular olive oil and add an extra clove of garlic if you don't have garlic-infused olive oil.
- Yellow squash can be used in place of some or all of the zucchini.
- For extra protein, serve with quinoa, couscous, or crusty whole-grain bread.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.