Mediterranean Chickpea Skillet
The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
This easy Mediterranean Chickpea Skillet is filled with a rainbow of healthy ingredients.
Fresh vegetables like zucchini, bell peppers, carrots and squash are sautéed with diced tomatoes and warm spices and finished off with chickpeas and greens.
![Mediterranean Chickpea Skillet](https://marketing.heinens.com/content/uploads/2021/04/Mediterranean-Chickpea-Skillet_600x700_1.jpg)
Garnish with feta cheese and fresh parsley for a satisfying plant-based meal.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
![Mediterranean Chickpea Skillet](https://marketing.heinens.com/content/uploads/2021/04/Mediterranean-Chickpea-Skillet_800x550jpg.jpg)
Mediterranean Chickpea Skillet
Cook time: 15min Prep time: 10min Total time: 25min
Servings: 25
Ingredients
For the Chickpea Skillet
- 3 Tbsp. olive oil
- 1 16 oz. can chickpeas, drained and rinsed
- 3 garlic cloves, minced
- 1 small shallot, finely diced or 1 cup of red onion, finely chopped
- 1 small zucchini, sliced into rounds
- 1 small yellow squash, sliced into rounds
- 1 bell pepper, seeds removed, thinly sliced (I like to use 1/2 of yellow and 1/2 red)
- 1 large carrot, peeled and sliced into rounds
- 1/2 tsp. cumin
- 1/2 tsp. turmeric
- 1 tsp. coriander
- 1/2 tsp. paprika
- 1/4 tsp. cinnamon
- 1/4 tsp. thyme
- 1 can diced tomatoes, drained
- 1 can diced tomatoes, drained 1/2 lemon, juiced
- 1 cup of greens (kale, spinach or arugula work nicely)
- Salt and pepper, to taste
Garnishes
- Fresh parsley, chopped
- Green onions, chopped
- Feta cheese, crumbled
- Dollop of Greek yogurt
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the garlic and sauté for 2-3 minutes. Add the shallot and continue to sauté for another 2-3 minutes or until shallot is fragrant and soft.
- Add the zucchini, squash, bell pepper, carrot, cumin, turmeric, coriander, paprika, cinnamon and thyme and sauté for another 5-7 minutes or until the vegetables are soft.
- Add the diced tomatoes, lemon juice and greens and simmer for 2 minutes.
- Add the chickpeas and stir to mix.
- Season with salt and pepper to taste.
- Serve warm with fresh parsley, green onion, feta cheese and a dollop of Greek yogurt.
Notes
- Chop all vegetables to a similar size so they cook evenly.
- Sometimes the carrots take longer to cook, so if you cut they are larger, cook them first and then add the other vegetables.
- Mix up the spices to your liking! If you like extra spice, try adding crushed red pepper or cayenne pepper.
- This dish is delicious over brown or white rice or on its own.
This looks delicious!! I will be topping it with Violife Vegan Feta for a complete vegan dish!! ?
Great idea, Cheryl! We can’t wait to hear what you think when you try this recipe.