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Chickpeas with Veggies

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50min

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6 servings

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This colorful and nutritious Chickpeas with Veggies dish is a delightful vegan meal that combines protein-rich chickpeas with a medley of tender vegetables in a flavorful, herb-infused tomato sauce. Perfect served over rice or quinoa, this easy-to-make dish is packed with plant-based goodness and satisfying flavors.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
12 g
6 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the vegetables

Cut the zucchini into half-moons. Remove the seeds and dice the bell pepper. Peel and slice the carrots. Peel and finely chop the onion. Peel and mince the garlic cloves.

2
Rinse and drain the chickpeas

Rinse the canned chickpeas under cold water and drain well.

3
Sauté the aromatics

Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes or until softened.

4
Add vegetables and seasonings

Add the zucchini half-moons, diced bell pepper, and sliced carrots to the pot. Stir in the oregano, salt, and black pepper. Cook for 5-7 minutes or until the vegetables are slightly softened.

5
Add tomatoes and chickpeas

Add the canned tomatoes with their juice and the drained chickpeas to the pot. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.

6
Add basil and serve

Roughly chop the basil leaves and stir them into the pot. Simmer for another 5 minutes or until the flavors have melded. Serve the Chickpeas with Veggies hot over rice or quinoa.

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