Chickpea stew combines naturally sweet veggies with simple ingredients for an easy stovetop meal with serious nutrition and satisfying deliciousness.
- 1 red onion, peeled, cut in half and then sliced into half-moons
- 1 red bell pepper, with the seeds and core removed and then sliced into thin strips
- 1 yellow or orange pepper, with the seeds and core removed and then sliced into thin strips
- 2 cloves garlic, minced
- 2 medium zucchini (courgette) cut into bite-sized pieces
- 1 Tbsp. dried oregano
- 3 cups chickpeas (2 15-oz. or 400-gm. cans), rinsed and drained
- 1 Tbsp. red wine vinegar
- Chopped parsley for garnish (optional)
- Salt and pepper to taste
- Heat a medium pot, add the red onion and peppers and sauté for 5 minutes until they start to soften. Add a few tablespoons of water if they start sticking.
- Next, add the zucchini, garlic, and oregano and continue sautéing, stirring it frequently until the zucchini starts to release its moisture and gets a bit creamy. This should take about 15 minutes.
- Stir in the chickpeas and red wine vinegar and continue cooking for an additional 5 minutes.
- Taste and add additional salt and pepper if desired.
- Remove from the heat and serve.
- Garnish with chopped parsley if desired.
- Nutritional information reflects homemade chickpeas. The sodium calculation may differ depending on the brand of canned chickpeas if using.
- If adding diced carrots or broccoli, you can sauté them with the zucchini. As long as the carrots are diced small or sliced thin, they will sufficiently soften.
- If you want the parsley flavor, but lack fresh, try adding 1 tsp. with the dried oregano.
- Category: Main Courses
- Cuisine: American
Keywords: colorful stovetop chickpea stew