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Spiced Chickpea and Zucchini Saute


Serve this hearty vegetarian dish over rice, couscous, or quinoa.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2003


  • 2 tablespoons canola oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 8 plum tomatoes, chopped
  • 2 cans (15 1/2 ounces each) chickpeas, drained and rinsed
  • 2 zucchini, quartered lengthwise and cut into 1 1/2-inch pieces
  • Coarse salt and ground pepper


  1. In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.

  2. Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.

  3. Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.

Cook's Notes

For even more flavor, sprinkle the saute with chopped cilantro, and garnish with lime wedges just before serving.

Reviews Add a comment

  • Coda876
    19 JAN, 2015
    Didn't have cumin or coriander seasoning however I used other seasonings and boy this is lovely. My first time cooking and eating zucchini. Thank you for this lovely, quick and easy recipe