Creamy Garlic Chickpea Zucchini Skillet

In today’s fast-paced world, finding a meal that is both quick to prepare and satisfying can be a challenge. That’s where the Creamy Garlic Chickpea Zucchini Skillet comes into play. This delightful dish is not only packed with flavor but also brimming with nutrition, making it an ideal option for busy weeknights when you want to prepare something wholesome without spending hours in the kitchen.

Looking for a quick and nutritious weeknight meal? Try this Creamy Garlic Chickpea Zucchini Skillet! This easy recipe brings together protein-packed chickpeas, fresh zucchini, and aromatic garlic in a delightful creamy sauce made with coconut milk. Not only is it vegan and gluten-free, but it’s also versatile for any dietary preference. Perfect for busy nights, this skillet dish will satisfy your taste buds while nourishing your body. Give it a try for your next dinner!

Print Recipe Pin Recipe

Ingredients

2 medium zucchinis, sliced into half-moons

1 can (15 oz) chickpeas, drained and rinsed

3 tablespoons olive oil

4 cloves garlic, minced

1 cup vegetable broth

1/2 cup coconut milk (or heavy cream for a non-vegan option)

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper, to taste

1/4 cup nutritional yeast (optional, for a cheesy flavor)

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions

Heat the Oil: In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.

Cook Zucchini: Add the sliced zucchini to the skillet and cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly caramelized.

Add Chickpeas & Spices: Stir in the drained chickpeas, smoked paprika, and oregano. Season with salt and pepper to taste. Cook for another 2-3 minutes until the chickpeas are heated through.

Create Creamy Sauce: Pour in the vegetable broth and simmer for about 3-5 minutes. Then, reduce the heat and stir in the coconut milk (or heavy cream) along with the nutritional yeast, if using. Allow the mixture to simmer gently for about 5 more minutes to thicken.

Adjust Seasoning: Taste and adjust the seasoning with more salt, pepper, or spices as desired.

Serve: Once the sauce is creamy and the dish is heated through, remove from heat. Serve warm, garnished with fresh parsley and lemon wedges on the side for a zesty kick.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4