Quick and Easy Stovetop Chickpeas and Vegetables Recipe
This quick and easy stovetop chickpeas and vegetables recipe combines bell peppers, onions, zucchini, and chickpeas for one-pot vegan dinner in 30 minutes.
Servings: 4
Calories: 253kcal
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
Calories: 253kcal | Carbohydrates: 45g | Protein: 13g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 313mg | Potassium: 827mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1559IU | Vitamin C: 119mg | Calcium: 117mg | Iron: 5mg