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Zucchini Chickpea Stew
Zucchini Chickpea Stew
"When summer squash is in season, make Zucchini Chickpea Stew! It’s vegan and gluten-free, with an oil-free option. And it’s delicious hot or cold! Every summer I feel like we all end up with more zucchini than we know what to do with. Whether we buy it on sale at the supermarket or local farmers market, or grow it in our garden, there is always so much summer squash! My favorite way to eat it is in this Zucchini Chickpea Stew."
Serves4 People
Preparation Time15 min
Cooking Time30 min
Ingredients
- 1 tablespoon Olive oil
- 1 cup Yellow onion, chopped
- 2 cloves Garlic, minced
- 2 Zucchini, sliced
- 1 can Diced tomatoes
- 1 can Chickpeas (Garbanzo beans)
- 1 teaspoon Smoked Paprika
- Salt and pepper, to taste
- 1 cup Fresh parsley, chopped
- 1 cup Quinoa, for serving
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kmcartoonity 62072 74
Jul 08, 2017
I love to use chickpeas as a meat substitute, since they are packed with easily digestible protein and have such a nice substantial texture. Very pleasing to the tooth. If you have ripe, flavorful tomatoes in your garden, these would be great to use instead of the canned, but I would take a couple of them and run them through the blender or food processor so that you get some cooking liquid.
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