Recipe details
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Chickpeas with Veggies
50min
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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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.
Rinse and drain the chickpeas
Rinse the canned chickpeas under cold water and drain well.
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.
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.
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.
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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