Mediterranean Chickpea Skillet
Servings: 4
Ingredients
- 3 tablespoons olive oil
- 1 - 16 ounce can of chickpeas drained and rinsed
- 3 garlic cloves minced
- 1 small shallot finely diced or 1 cup of red onion, finely chopped
- 1 small zucchini sliced into rounds
- 1 small yellow squash sliced into rounds
- 1 bell pepper seeds removed, thinly sliced {I like to mix up and use 1/2 of a yellow and 1/2 of a red}
- 1 large carrot peeled and sliced into rounds
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 teaspoon coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1/4 teaspoon thyme
- 1 can of diced tomatoes drained
- 1/2 of a lemon juiced
- 1 cup of greens {kale spinach or arugula work nicely}
- Salt and pepper to taste
- Fresh parsley chopped
- Green onions chopped
- Feta cheese crumbled
Instructions
- In a large skillet heat the olive oil over medium heat. Add the garlic and sauce for 2-3 minutes.
- Add the shallot and continue to sauté for another 2-3 minutes or until shallot is fragrant and soft.
- Add the zucchini, squash, bell pepper, carrot, cumin, turmeric, coriander, paprika, cinnamon and thyme and sauté for another 5-7 minutes or until the vegetables are soft.
- Add the diced tomatoes, lemon juice, greens and simmer for 2 minutes.
- Add the chickpeas in to the skillet and stir to mix.
- Season with salt and pepper to taste.
- Serve warm with fresh parsley, green onion, feta cheese and a dollop of Greek yogurt.
Notes
- You want to try to chop your vegetables to a similar size so they cook evenly.
- Sometimes the carrots take longer so if you cut those larger you will want to cook them first and then add in the other vegetables.
- You can mix up the spices to your liking! If you like extra spice try adding crushed red pepper or cayenne red pepper.
- This dish works nicely over brown or white rice or on its own.