Best 3 Chickpea And Zucchini Saute With Couscous Recipes

Dive into the vibrant flavors of the Mediterranean with our delightful Chickpea and Zucchini Sauté with Couscous. This wholesome dish is a symphony of textures and tastes, featuring tender chickpeas, crisp zucchini, aromatic spices, and fluffy couscous. It's a vegetarian delight that will tantalize your taste buds and leave you feeling satisfied. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknight dinners or casual gatherings. Discover the culinary journey that awaits you as we explore the delightful flavors of this delectable dish.

In addition to the Chickpea and Zucchini Sauté with Couscous, our article also features a collection of equally enticing recipes that showcase the versatility of chickpeas and zucchini. Indulge in the zesty flavors of our Chickpea and Zucchini Burgers, which pack a punch of protein and are perfect for a satisfying lunch or dinner. If you're craving a refreshing and healthy salad, our Chickpea and Zucchini Salad, tossed in a tangy dressing, will hit the spot. And for a quick and easy snack, our Crispy Zucchini Chips are a delightful treat that's both crispy and flavorful. With these diverse recipes, you'll have a treasure trove of culinary creations to satisfy your cravings and impress your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED CHICKPEA AND ZUCCHINI SAUTE

Spiced Chickpea and Zucchini Saute image

Serve this hearty vegetarian dish over rice, couscous, or quinoa.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 35m

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
8 plum tomatoes, chopped
2 cans (15 1/2 ounces each) chickpeas, drained and rinsed
2 zucchini, quartered lengthwise and cut into 1 1/2-inch pieces
Coarse salt and ground pepper

Steps:

In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.

Nutrition Facts : Calories 271 g, Fat 10 g, Protein 10 g

CHICKPEA AND ZUCCHINI SAUTE WITH COUSCOUS

Chickpea and Zucchini Saute With Couscous image

This straightforward vegan dish gets much more interesting with the addition of Middle Eastern spices.

Provided by Based on a recipe from Donna Klein's "Supermarket Vegan" (Penguin, 2010)

Yield 4

Number Of Ingredients 12

Ingredients

1 3/4 cups low-sodium vegetable broth (may substitute water)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
3/4 teaspoon kosher salt
1 cup quick-cooking whole-wheat couscous
1 medium onion
2 small (about 8 ounces total) zucchini
2 medium cloves garlic
15 ounces canned no-salt-added chickpeas, such as Eden brand
About 15 grape tomatoes
Leaves from 1 small bunch mint, plus leaves from 4 to 6 stems flat-leaf parsley
1 teaspoon za'atar, plus more to taste (may substitute 1/2 teaspoon dried oregano; see headnote)
Freshly ground black pepper

Steps:

1 Combine 1 1/2 cups of the broth, 1 teaspoon of the oil and 1/4 teaspoon of the salt in a medium saucepan
2 Bring to a boil over high heat, then add the couscous and stir to moisten
3 Cover and remove from the heat; let stand for 7 minutes (or longer) while you prepare the vegetables
4 Finely chop the onion to yield 1 cup
5 Trim the zucchini and cut in half lengthwise, then crosswise into thin slices to yield about 2 3/4 cups
6 Mince the garlic to yield about 2 teaspoons
7 Drain and rinse the chickpeas
8 Cut the grape tomatoes in half to yield 1 cup
9 Finely chop the mint and flat-leaf parsley to yield about 3/4 cup
10 Heat the remaining 2 tablespoons of the oil in a medium nonstick skillet over medium heat
11 Add the onion and cook for about 2 minutes, stirring
12 Add the garlic and za'atar; cook for 2 to 3 minutes, stirring occasionally, until the onion has softened
13 Add the chickpeas, zucchini, the remaining 1/4 cup broth, the remaining 1/2 teaspoon of salt and pepper to taste; mix well
14 Cover and reduce the heat to medium-low; cook for 5 to 7 minutes or until the zucchini is tender
15 Remove from the heat and lightly mash some of the chickpeas to create more texture, then add the tomatoes, mint and parsley, tossing to incorporate
16 Taste and add za'atar as needed
17 Uncover the couscous and fluff with a fork
18 Divide among individual wide, shallow bowls
19 Divide equal amounts of the chickpea-zucchini mixture over the couscous
20 Serve hot

Nutrition Facts : Calories 386 calories, Fat 10 g, Carbohydrate 65 g, Cholesterol 0 mg, Fiber 12 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 593 mg, Sugar 6 g

MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS

Moroccan Chickpea and Vegetable Stew with Couscous image

This is delicious stew. Very flavorful from the spices, but not too spicy, just right. There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. But I don't see why you couldn't add some meat if you really wanted to. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light.

Provided by ciao4293

Categories Stew

Time 29m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
2 cups zucchini, cubed
1 cup onion, chopped
1/2 cup carrot, chopped
1 tablespoon garlic, minced
1 cup chicken broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
2 (15 1/2 ounce) cans chickpeas, drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous

Steps:

Heat the oil in a large skillet on medium high heat.
Add the zucchini, onion, carrot and garlic.
Saute 5 minutes.
(For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
Cover, reduce the heat, and simmer for 8 minutes or until tender.
Stir occasionally.
While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
Cover and let stand for 5 minutes.
Serve stew over couscous.

Nutrition Facts : Calories 358.9, Fat 4.8, SaturatedFat 0.7, Sodium 781.1, Carbohydrate 67, Fiber 10.2, Sugar 6.4, Protein 13.5

Tips:

Use fresh, high-quality vegetables. This will make a big difference in the flavor of your dish.
Don't overcook the vegetables. They should be tender but still have a bit of a bite to them.
Season the dish to taste. Use salt, pepper, and other spices to your liking.
Serve the dish immediately. This is when it will be at its best.

Conclusion:

This chickpea and zucchini sauté with couscous is a delicious, healthy, and easy-to-make meal. It's perfect for a quick weeknight dinner or a light lunch. The combination of chickpeas, zucchini, and couscous is flavorful and satisfying, and the dish is packed with nutrients. With just a few simple ingredients and a little bit of time, you can have a delicious and healthy meal on the table.