Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon dried oregano
Salt and black pepper to taste
2 large tomatoes, diced (or 1 can, 15 oz)
2 small zucchinis, diced
2 cans chickpeas (15 oz each), drained and rinsed
1/4 cup chopped fresh parsley
1/4 cup water or vegetable broth (optional, add if stew is too thick)
Instructions
Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, 3-4 minutes. Stir in garlic, cumin, paprika, oregano, and salt, cooking 1 minute.
Add diced tomatoes (with juice) and zucchini. Cook 5 minutes, stirring occasionally.
Stir in chickpeas and water/broth to adjust consistency. Bring to a simmer, then reduce heat and cook 15-20 minutes until zucchini is tender and flavors meld. Taste and adjust seasoning with salt and pepper.
Finish with fresh parsley. Serve warm.
Notes
For a thicker stew, reduce liquid. Use fresh tomatoes in season or fire-roasted canned tomatoes for deeper flavor. Store leftovers in airtight containers for up to 3 days. Reheats well; add a splash of water if needed.
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Table
- Method: Stewing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg