zucchini chickpea skillet
This zucchini chickpea skillet is a delicious and healthy meal that's easy to prepare.
Equipment
- Skillet
Ingredients
- 2 medium zucchinis, diced
- 1 15-ounce can chickpeas, drained and rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- ¼ cup olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and red bell pepper and cook for another 2 minutes, until fragrant.
- Add zucchini and chickpeas to the skillet. Season with smoked paprika, cumin, red pepper flakes (if using), salt, and pepper.
- Cook, stirring occasionally, until the zucchini is tender-crisp and the chickpeas are heated through, about 8-10 minutes.
- Garnish with fresh parsley and serve hot with lemon wedges.
Notes
Serve over rice, quinoa, or couscous for a more substantial meal. You can also add a sprinkle of feta cheese or a dollop of Greek yogurt for extra flavor and creaminess.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 700IUVitamin C: 30mgCalcium: 70mgIron: 2mg
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