Vegetarian Chickpea Skillet
A fast, flexible, and flavor-packed vegetarian meal ready in under 30 minutes. Perfect for busy weeknights and easy to adapt based on what’s in your fridge.
Ingredients
- 1 tbsp olive oil
- 1/2 red onion diced
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 zucchini sliced
- 1 cup cooked chickpeas or lentils
- 1/2 tsp smoked paprika
- 1/4 tsp chili flakes
- Salt and pepper to taste
- 2 tbsp tomato paste
- 1/4 cup water or veggie broth
- Fresh parsley or basil for garnish
- Optional: cooked quinoa rice, or gluten-free pasta for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook for 2–3 minutes until softened.
- Stir in garlic, bell pepper, and zucchini. Sauté for 5 minutes.
- Add chickpeas, smoked paprika, chili flakes, salt, and pepper.
- Stir in tomato paste and pour in water or broth. Simmer for 5–7 minutes.
- Taste and adjust seasoning if needed. Serve hot over grains or pasta, and garnish with fresh herbs.
Notes
- Swap chickpeas with lentils or tofu for variation.
- Add greens like spinach at the end for a nutrient boost.
- Great as leftovers for lunch the next day.