Vegetable and Chickpea Stew: Delicious and very healthy, Zucchini Chickpea Stew has become part of the contemporary culinary arts where elements of tastes and consistencies are excellently combined.
The origins of this Vegetable and Chickpea Stew: This Zucchini Chickpea Stew recipe has its origins in Mediterranean and Middle Eastern cuisines that incorporate plenty of beans and greens into their meals. Over time, this Vegetable and Chickpea Stew: The Zucchini Chickpea Stew has received a further warm reception from all populations and people especially healthy dieters and lovers of foods for its easy preparation, sustainability, and nutritional values.
Packed with protein-rich chickpeas, tender zucchini, and a medley of spices, this Vegetable and Chickpea Stew: Zucchini Chickpea Stew, is not only, a tasty dish, but also a dish that is full of vitamins and minerals. It is very suitable for a romantic dinner or a satisfying lunch; it provides warmth, and Tots are loved by many.
Ingredients
- Take 2 large zucchinis, finely diced
- Need for 2 cups cooked (boiled) or canned chickpeas
- Only1 large size onion, chopped
- Only 3 cloves of garlic, minced
- 2 to 3 tomatoes, chopped
- Take 4 cups of vegetable broth
- Need for 2 tablespoons olive oil
- Cumin powder only 1 tsp
- For coriander powder take one tsp.
- Take turmeric powder half of a teaspoon
- One tsp paprika
- Take Salt, as your taste
- Add Black pepper, as your taste
- Fresh parsley, take1/4 cup chopped finely
- Lemon juice 1 tbsp.
Cooking Time
- Preparing: 15 m
- Cooking: 45 m
- Total: One hour
Instructions
Preparing the Ingredients
Dice the zucchini
Rinse the zucchini and then cut into cubed form to simmer and blend into the sauce.
Chop the onions and tomatoes
The stems of the parsley need to be removed, and the onion and tomatoes need to be finely chopped. Mince the garlic cloves.
Sautéing the Aromatics
Heat up the olive oil
In the next step, put the olive oil into a large deep pan on the medium flame setting.
Chop the onions, and mince the garlic, sauté the pieces
Next, to the boiling pot, pour the chopped onions and minced garlic. Cook until the onions are lightly browned and the garlic is tender, approximately 5 minutes.
Adding Spices and Vegetables
Add the spices
Mix in the cumin, coriander, turmeric, and paprika into the pan. Stir for about 1 minute for the spices’ aroma to develop.
Add the tomatoes
Then put the chopped tomatoes into the pot, and stir until some of them begin to mash, preferably 5 minutes.
Add the zucchini
Put the diced zucchini into the stew, and continue to cook for 5 more minutes before stirring again.
Simmering the Stew
Add the chickpeas and broth
If you used canned chickpeas, add them after rinsing them well and bring in a vegetable broth. Stir to combine.
Season the stew
It may be graded and seasoned with salt and black pepper to the desired palatability.
Simmer
This should be allowed to boil and once it has boiled, the heat should then be lowered and the mixture allowed to cook for around 30 minutes until the zucchini is soft and the spices well-infused.
Finishing Touches
- Add lemon juice and parsley: Finally, add fresh lemon juice and chopped fresh parsley a few minutes before serving to enhance the freshness of the dish.
Serving Suggestions
- With Rice or Quinoa: This zucchini and chickpea stew is best served over rice or quinoa to make a complete meal.
- With Crusty Bread: Pair the stew with a slice of crusty bread to soak up the flavorful broth.
- As a Side Dish: Serve it as a hearty side dish to complement grilled meats or fish.
Neutrino Facts
| Nutrient | Amount per 100 grams |
| Calories | 80 kcal |
| Carbohydrates | 12 g |
Conclusion
When sitting at the dinner table to have a meal of Zucchini and Chickpea Stew, we are united with people of different cultures and ages, following the same tradition. This is a historical dish that the Recipezious team brought to you from the Indian culture, it proves that even just simple ingredients placed together can definitely come up with a delicious stew. It is a meal, which does not only feed our physical selves but also my spirit makes me recall the fellowship that comes with food preparation. In every spoonful, we taste the legacy of those who came before us, the innovation of new beginnings, and the comfort of a meal made with love.