Garlic Herb Zucchini and Chickpea Skillet

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 medium onion, diced
• 2 medium zucchinis, sliced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add garlic, thyme, oregano, and red pepper flakes, sauté for 1 minute.
3. 3 Add onion and cook until softened, about 3 minutes.
4. 4 Stir in zucchini slices and cook for 5 minutes.
5. 5 Add chickpeas and vegetable broth, season with salt and pepper.
6. 6 Simmer uncovered for 10 minutes, stirring occasionally.
7. 7 Remove from heat, stir in parsley and basil.
8. 8 Serve warm and enjoy!

Equipment

• Large skillet

Variations

• Add a handful of spinach or kale during the last 2 minutes of cooking.
• For a spicy kick, increase the red pepper flakes or add diced jalapeños.

Substitutions

• Substitute zucchini with summer squash or yellow squash.
• Use canned cannellini beans if chickpeas are unavailable.

Pairings

• Pairs well with a fresh green salad or roasted sweet potatoes.

Nutrition

Tips

• For extra flavor, use homemade vegetable broth.
• Add a squeeze of lemon juice at the end for a bright finish.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with crusty bread or over a bed of quinoa for a complete meal.

FAQ