Easy Zucchini Chickpea Skillet: A Comforting Recipe

Hey there, my kitchen warriors! Vivien here, ready to share another sanity-saving meal that even my picky eaters gobble up. We’re talking about the glorious, the amazing, the incredibly easy zucchini chickpea skillet. I remember the first time I made this. It was a Tuesday, naturally.

The kids were hangry, I was staring into a fridge that looked like a science experiment gone wrong, and I needed something FAST. I threw a bunch of stuff I had on hand into a skillet, crossed my fingers, and BAM! This zucchini chickpea skillet was born. It’s been a staple ever since.

It fits perfectly into our chaotic family life because it’s quick, healthy(ish!), and uses ingredients I usually have kicking around. This zucchini chickpea skillet is my go-to when I need a win.

If you’re like me and dread the 5 PM panic, keep reading. I’m sharing all my secrets for making this family favorite, with mom hacks, ingredient swaps, and even what to do with the leftovers (if there are any!). Join me, fellow kitchen warriors! Let’s conquer dinner together, one skillet at a time.

INGREDIENTS You’ll Need:

• 2 tablespoons olive oil: This helps everything get nice and golden brown. If you are out of olive oil, you could use avocado oil, or even coconut oil.
• 1 medium onion, chopped: Onions are my aromatic foundation! If your kids hate chunks, you can grate it.
• 2 cloves garlic, minced: Because everything is better with garlic, right? I sometimes use garlic powder in a pinch – about 1/2 teaspoon.
• 2 medium zucchini, chopped: The star of our show! If you have yellow squash, that will work too.
• 1 (15-ounce) can chickpeas, drained and rinsed: These add protein and make it a filling meal. I always grab a couple of cans when I am at Target.
• 1 (14.5-ounce) can diced tomatoes, undrained: Adds acidity and sauciness. I like the fire-roasted ones for extra flavor.
• 1 teaspoon dried oregano: Adds that classic Italian flavor. Basil or Italian seasoning works too.
• 1/2 teaspoon salt: Seasoning is key, my friends!
• 1/4 teaspoon black pepper: Freshly ground is best, but pre-ground works just fine.
• Optional: Red pepper flakes, to taste: For a little kick! My oldest loves when I add this!

Trust me, this zucchini chickpea skillet ingredient list is SHORT because mama doesn’t have time for fancy! This recipe is a great way to use up some of that summer zucchini!

Here’s a zucchini chickpea skillet trick that saved my sanity: I often chop the onion and zucchini ahead of time (on Sunday) to save time during the week. Store them in airtight containers in the fridge. This zucchini chickpea skillet doesn’t have to break the bank.

Canned chickpeas and tomatoes are pantry staples that are super affordable. And hey, if you are feeling fancy, throw in some crumbled feta cheese at the end. My family loves it when I add extra cheese.

And about those leftovers? Store them in an airtight container in the fridge for up to 3 days. They’re great for lunch the next day!

Let’s Make it Happen!

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Don’t rush this step – softened onions are sweeter and tastier! This zucchini chickpea skillet is off to a good start!
2. Add the minced garlic and cook for another minute, until fragrant. Your kitchen should smell amazing by now! While this zucchini chickpea skillet is doing its thing, pour yourself that well-deserved coffee!
3. Add the chopped zucchini, chickpeas, diced tomatoes (undrained), oregano, salt, and pepper to the skillet. Stir to combine. Here’s where I used to mess up my zucchini chickpea skillet – I would add too much salt at this point, thinking it wasn’t seasoned enough. Don’t make my mistake!
4. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the zucchini is tender. Perfect time to fold that laundry pile! In my chaotic kitchen, this zucchini chickpea skillet usually takes closer to 25 minutes because I always get distracted by something.
5. Stir in the red pepper flakes (if using). Taste and adjust seasonings as needed. Don’t panic if your zucchini chickpea skillet looks a little watery at this point – it will thicken up as it cools slightly. If you want to speed up the thickening, you can remove the lid and let some of the excess liquid evaporate. I learned this trick from Easy Ground Turkey and Zucchini Skillet – The Whole Cook.
6. Serve hot and enjoy! This zucchini chickpea skillet is ready for its close-up!

Here’s a mom-tested shortcut: Use pre-chopped veggies! I know, I know, it’s a little more expensive, but sometimes my sanity is worth the extra cost. And another: If you are using frozen zucchini, you do not need to add water.

How We Love to Eat This!

The kids devour this zucchini chickpea skillet when I serve it over rice or quinoa. It soaks up all the yummy sauce! My husband loves it with a side of crusty bread for dipping.

This zucchini chickpea skillet is perfect for those crazy weeknight dinners when you need something quick, easy, and relatively healthy on the table. It’s also great for potlucks or picnics. It travels well and can be served warm or cold. For an extra touch, I like to garnish it with fresh parsley or a dollop of plain yogurt.

Presentation tips that actually matter to families is serving it in a big bowl in the center of the table, family-style. This vegetarian zucchini recipe is a great way to get more vegetables on the table!

Leftovers are fantastic as a filling for quesadillas or tacos. You can also toss them with pasta for a quick and easy lunch. This zucchini chickpea skillet reminds me of another family favorite, my Sausage Pasta Skillet.

In the summer, I like to add fresh basil from my garden. In the winter, I sometimes stir in a can of cannellini beans for extra heartiness. The first time I brought this zucchini chickpea skillet to a friend’s house, everyone raved about it and wanted the recipe.

It makes me feel so good when I can share something healthy and delicious with the people I love. This healthy chickpea skillet is so versatile! And if your kids love this, they’ll go crazy for my Butternut Squash and Black Bean Enchilada Skillet.

FAQs: Your Questions Answered

Can my picky eater handle this zucchini chickpea skillet?

Ah, the million-dollar question! Honestly, it depends on your picky eater. Mine is suspicious of anything green. But I’ve found that if I chop the zucchini really small and mix it well with everything else, he’s less likely to notice it. You can also try serving it with a side of something they already love, like bread or fruit.

What if I burn my zucchini chickpea skillet? (Asking for a friend… okay, it was me!)

We’ve all been there! If it’s just a little bit burned on the bottom, carefully transfer the unburned portion to a clean pot. If it’s really bad, start over. I know, it’s frustrating, but a burned dinner is no fun for anyone. This has happened to me more than once, I can assure you.

Can I make this zucchini chickpea skillet ahead for meal prep?

Absolutely! It actually tastes even better the next day, after the flavors have had a chance to meld. Just store it in an airtight container in the fridge and reheat it when you’re ready to eat.

Can I freeze this zucchini chickpea skillet?

Yes, you can! Let it cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat it on the stovetop or in the microwave.

What other vegetables can I add to this zucchini chickpea skillet?

The possibilities are endless! Bell peppers, mushrooms, spinach, kale, carrots… whatever you have on hand. Get creative and use up those veggies that are lurking in the back of your fridge.

You can learn more about using chickpeas with other vegetables at Quick and Easy Stovetop Chickpeas and Vegetables Recipe ….

Can I add meat to this zucchini chickpea skillet?

Of course! If you’re not strictly vegetarian, you can add cooked chicken, sausage, or ground beef. Just brown the meat in the skillet before adding the other ingredients.

What if I don’t have chickpeas?

No problem! You can substitute another type of bean, like white beans or black beans. Or, you can leave them out altogether. It will still be delicious!

I saw a similar chickpea stir fry on braised chickpeas with zucchini and pesto – smitten kitchen – and it inspired me to try this recipe!

Final Thoughts:

This zucchini chickpea skillet is more than just a recipe to me; it’s a symbol of those nights when I managed to pull off a decent meal despite the chaos. It’s a reminder that “good enough” is often perfectly okay.

My zucchini chickpea skillet Mom Hacks:

• Pre-chop veggies on the weekend.
• Use canned or frozen veggies when you’re short on time.
• Don’t be afraid to experiment with different seasonings.

Here are a few family-tested zucchini chickpea skillet variations:

• Spicy: Add extra red pepper flakes or a dash of hot sauce.
• Cheesy: Stir in some shredded cheese at the end.
• Creamy: Add a dollop of sour cream or plain yogurt before serving.

My husband loves the spicy version, while the kids prefer the cheesy one. Me? I like them all! I hope you try this one pan zucchini meal soon!

I encourage you to make this recipe your own. Add your favorite vegetables, experiment with different seasonings, and don’t be afraid to get creative. The most important thing is to have fun and enjoy the process. For more sanity-saving dinner ideas, check out my Frosted Zucchini Spice Bars!

I hope this zucchini chickpea skillet becomes a staple in your house, just like it is in mine. Happy cooking, my friends! You got this!

 

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