Can I use different vegetables in this summer dish?

Yes, feel free to substitute or add other quick-cooking summer vegetables like eggplant or green beans, ensuring they are cut to a similar size for even cooking.

What's the best way to use the basil or coriander in this recipe?

The recipe calls for adding sliced basil or coriander leaves after turning off the heat, ensuring their fresh flavor and aroma are preserved without overcooking.

Do I need to cook the chickpeas before adding them?

The recipe specifies using 'cooked chickpeas,' so ensure they are already prepared, either from a can or freshly boiled, before adding them in step 3.

How do I know when the liquids have evaporated enough?

After adding rosemary, continue cooking uncovered until the sauce has thickened to your desired consistency and most of the excess liquid from the tomatoes has reduced.

How should I store leftover Summer Vegetables with Chickpeas?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish reheats well gently on the stovetop or in the microwave.

5 years ago

Summer Vegetables with Chickpeas
[Vegan]

SO By: Sara Oliveira

Author Bio

Sara is a Traditional Chinese Medicine therapist and a healthy food enthusiast. She blogs at... Read More

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A vibrant bowl of Summer Vegetables with Chickpeas, featuring sauteed zucchini, red pepper, and tomatoes, garnished with fresh basil and sliced olives.

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Discover more recipes with these ingredients

Summer vegetables with chickpeas

Dairy Free

Vegan

Chickpeas, tomatoes, peppers, and zucchini together in a simple, unpretentious, and delicious dish that transports us to hot summer days and outdoor meals. It is perfect for a quick dinner or a light lunch. Leftovers are great to take the next day in the lunch box or to freeze.

Ingredients You Need for Summer Vegetables with Chickpeas [Vegan]

1/2 chopped onion
2 chopped garlic cloves
2 tablespoons of oil
1/2 red pepper, cut into thin strips
2 chopped tomatoes
1 small zucchini, cut into small squares
7 ounces (~1 cup) of cooked chickpeas
1 teaspoon of dried rosemary
salt
pepper
Basil leaves or coriander
5 or 8 cut olives

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How to Prepare Summer Vegetables with Chickpeas [Vegan]

In a large skillet or a pot, start by adding the onion with the oil and cook for 5 minutes.
Add the minced garlic, pepper, and zucchini and cook for another 5 minutes.
Add the tomatoes, chopped into small pieces, and the cooked chickpeas.
Season with salt and pepper and cook covered for 15 minutes.
Uncover, add the dried rosemary and cook until the liquids evaporate.
Turn off the heat and add the sliced olives and the sliced basil/coriander leaves.