This quick and easy Stovetop chickpeas and vegetables recipe combines bell peppers, onions, and zucchini with protein-packed chickpeas for a no-fuss, one-pot vegan dinner in 30 minutes or less.
Ask, 'What can I combine with chickpeas?' and you'll get dozens of answers from me. I might suggest creamy mushrooms and chickpeas, easy-baked chickpea burgers, or vegan chickpea tuna. Ask me about a quick meal; it's chickpeas and vegetables!
Grab a few cans of chickpeas and a combination of vegetables, even frozen vegetables with a little garlic, oregano, and red wine vinegar. That makes a big bowl of nourishment with a side of satisfaction.
Table of Contents
⭐ Why You'll Love This Recipe
- Simple ingredients and easy to prepare.
- This recipe is a great way to use leftover veggies from the crisper.
- Prepared without added oil for a low-fat dinner or lunch.
- Easy meal prep by cutting the veggies up to 2-3 days early for a great dinner the next day.
📋 Recipe Ingredients
Chickpeas (garbanzo beans). I used 3 cups of chickpeas - one can of chickpeas is 1 ½ cups. Substitute with any beans. Or skip the beans and add oil-free crispy tofu.
Fresh herbs. Added fresh parsley is an optional ingredient, but it adds a lot of flavor. Use chopped basil, cilantro, or rosemary in addition or as substitutes.
Red wine vinegar. Adds tangy sweetness. Lemon juice is a good, non-vinegar substitute.
Peppers. I used a combination of yellow and red pepper. Green pepper is another great option.
Onions. Sliced red onions or yellow onions can be used interchangeably. White onion or a large leek are great substitutes.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
📖 Recipe Variations
- Turn this recipe into roasted vegetables and crispy chickpeas by adding the ingredients to a baking sheet and oven-roasting.
- Add different spices like garlic powder, ground cumin, or spice blends like curry powder, homemade garam masala, or a pinch of Berbere spice.
🔪 Step-by-Step Instructions
- Heat a large skillet or pan over medium heat. Add the onions and peppers. Cook for 2-3 minutes.
- Add the zucchini, garlic, oregano, salt and black pepper. Continue cooking for another 2-3 minutes until the zucchini softens.
- Stir in the chickpeas, red wine vinegar, and parsley.
🥘 Pro Tips
For best results, heat the pan before adding the veggies to keep them from sticking. If they do, add a little bit of water or vegetable broth.
🍴 Serving Suggestions
I usually pile a big bowl of veggies and chickpeas and dig in. This is a great recipe for serving with brown basmati rice, quinoa, or quick pressure-cooked barley.
It's also delicious stuffed into baked whole wheat pita bread or piled into crispy yellow corn tortillas with a dollop of easy vegan sour cream or easy lemon tahini dressing.
💭 Frequently Asked Questions
Store chickpeas and vegetables in an airtight container in the refrigerator for 3-4 days or freeze for 3 months. Reheat on the stove or in the microwave.
In addition to peppers, onions, and zucchini, other vegetables that go well with chickpeas include celery, yellow squash, or small-diced root vegetables such as carrots or diced sweet potatoes. Use up soft cherry tomatoes, a few quartered Brussels sprouts, or diced green beans if they're handy.
🍲 More Vegan One-Pot Recipes
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👩🏻🍳 Recipe
Quick and Easy Stovetop Chickpeas and Vegetables Recipe
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Ingredients
- 1 medium red onion - peeled, cut in half and then sliced into half-moons
- 1 medium red bell pepper - seeds and core removed and then sliced into thin strips
- 1 medium yellow or orange pepper - seeds and core removed and then sliced into thin strips
- 2 cloves garlic - minced or pressed
- 2 medium zucchini - courgette, diced into bite-sized pieces
- 1 tablespoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups cooked chickpeas - 2 cans, 15 ounces or 400 grams
- 1 tablespoon red wine vinegar
- ¼ cup parsley - chopped
Instructions
- Heat a large skillet or medium pot over medium heat. Then add the onions and peppers. Cook for 2-3 minutes to soften the veggies. (see notes)
- Mix in the zucchini, oregano, salt, and pepper. Continue cooking, stirring occasionally, for 2-3 minutes.
- Stir in the chickpeas, red wine vinegar, and parsley. Heat through for another minute.
- Taste, and add more salt and pepper if desired. Garnish with additional parsley.
Notes
- This is an oil-free recipe. If the veggies start to stick, lower the heat a little and add water or vegetable broth a tablespoon at a time.
- Store in an airtight container in the refrigerator for 3-4 days or freeze for 3 months. Reheat on the stove or in the microwave.
- Serve with brown rice, quinoa, or barley if desired. I recommend a quick lemon tahini dressing if you're making chickpea bowls.
Nutrition
Nutritional information is an estimation only.
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