Best 3 Stewed Chickpeas With Tomatoes And Zucchini Recipes
Indulge in the exquisite flavors of stewed chickpeas with tomatoes and zucchini, a delectable Mediterranean dish brimming with vibrant colors and tantalizing aromas. This wholesome and satisfying stew is a symphony of textures, featuring tender chickpeas, juicy tomatoes, and crisp zucchini, all harmoniously blended in a luscious tomato sauce bursting with Mediterranean herbs and spices. This article presents a collection of carefully curated recipes that explore diverse culinary interpretations of this classic dish, each offering unique flavor profiles and delightful variations. From a traditional Moroccan tagine to a refreshing Greek salad, these recipes cater to a range of preferences and dietary needs, ensuring that every palate finds its perfect match. Embark on a culinary journey through the sun-kissed lands of the Mediterranean, where the flavors of stewed chickpeas, tomatoes, and zucchini come alive in a symphony of taste sensations.
Check out the recipes below so you can choose the best recipe for yourself!
STEWED ZUCCHINI WITH TOMATOES AND CHICKPEAS
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
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
MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Provided by ChristineM
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g
STEWED ZUCCHINI AND TOMATOES
Zucchini, tomatoes and green peppers star in this make-ahead dish that offers a fresh take on traditional vegetable sides. Bubbly cheddar cheese adds a down-home feel. -Barbara Smith, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 3h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 678mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
Tips:
- Use dried chickpeas: Dried chickpeas are more flavorful and have a better texture than canned chickpeas. If you use dried chickpeas, be sure to soak them overnight before cooking.
- Use ripe tomatoes: Ripe tomatoes will add a lot of sweetness and flavor to the stew. If you don't have ripe tomatoes, you can use canned tomatoes instead.
- Use a variety of spices: The spices in this stew add a lot of flavor and complexity. Be sure to use a variety of spices, including cumin, coriander, paprika, and chili powder.
- Don't overcook the chickpeas: Overcooked chickpeas will become mushy and lose their flavor. Cook the chickpeas until they are tender but still have a slight bite to them.
- Serve with a side of rice or bread: This stew is great served with a side of rice or bread. The rice or bread will help to soak up the delicious sauce.
Conclusion:
This stewed chickpeas with tomatoes and zucchini is a delicious and easy-to-make dish. It's perfect for a weeknight meal or a casual gathering. The chickpeas are tender and flavorful, the tomatoes are sweet and juicy, and the zucchini adds a bit of crunch. The spices in the stew add a lot of flavor and complexity. This stew is sure to be a hit with everyone who tries it.
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