Italian Zucchini + Chickpea Skillet
on Jul 21, 2020, Updated Jan 27, 2022
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This easy veggie sauté tastes like a trip to the Mediterranean and – almost as exciting – it’s ready in minutes! Summery zucchini, hearty chickpeas, and the irresistible combination of tomatoes, basil, and garlic make this a satisfying meal or side dish that’s ready in 15 minutes or less.
My favorite way to serve this is as an open-faced sandwich, which sounds fancy but it’s easy. Just toast some bread until it’s nice and crispy, then spoon the warm zucchini and chickpea mixture on top. The crunchy bread absorbs some of the sauce and makes for an absolutely delicious lunch that feels a bit fancy, despite it being a cinch to prepare!
This recipe is also nice when served alongside some crispy roasted potatoes with a simple green salad…maybe add a glass of red wine too. Wow. So good!
It also works as a side dish or you can toss it with some cooked pasta noodles and a touch of olive oil. Sprinkle a little vegan parmesan on top and prepare to be very happy 😊
REASONS TO LOVE
- Meal Prep Friendly 👩🏻🍳
- Fast and Easy 🙌
- Made with mostly pantry staples 🥫
- Budget-friendly 💵
- Versatile: serve as an open faced sandwich, a simple side dish, or toss with pasta 🥖
- Filling! This dish offers fiber, protein, healthy fats, and complex carbs all in one tasty pan 🌱
Italian Zucchini and Chickpea Skillet
Ingredients
- 2 tbsp garlic olive oil, or regular olive oil, see notes
- 1/4 cup red onion, chopped
- 2 cups chopped zucchini, about 1 large or two small zucchinis
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 15oz can chickpeas, rinsed and drained
- 1 cup canned tomatoes, diced
- 1 tsp maple syrup
- 5 basil leaves , plus more for serving
Optional Serving Ingredients
- toasted baguette or sourdough
- extra virgin olive oil
- basil, parsely, or lemon zest
Instructions
- In a large pan with a lid, warm the olive oil over medium high heat. Add the onion and cook for 2 minutes.
- Then add in the chopped zuccihini and spices. Cook for 1 minute.
- Add the chickpeas, canned tomatoes, maple syrup, and basil. Cover and simmer for 5 minutes.
Serving
- In the meantime, toast French baguette or thick-sliced sourgough bread until crispy and golden brown. Then spread a thick layer of cashew cheese, vegan cream cheese, hummus, or mashed avocado on top.
- Spoon the warm chickpea and zuccihini mixture on top.
- Garnish with more basil, a touch of extra virgin olive oil, and lemon zest if desired.
