Mushroom, Zucchini and Chickpea Sauté
The combination of vegetables and chickpeas in this dish makes for a sweet, savory, totally satisfying vegetarian main. We kept this recipe down to just a handful of ingredients, but feel free to add some diced bell pepper or chopped tomato, if you like. This recipe makes two servings.
PREP TIME
5 minutes
COOK TIME
10 minutes
Ingredients
8 ounces mushrooms, brushed clean and sliced (we used brown mushrooms)
1 large zucchini, cut into 1/4" half-moons
1 small yellow onion, diced
1 15-ounce can chickpeas, washed and drained
2 large cloves garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste
Fresh chopped parsley or basil, to garnish
1 large zucchini, cut into 1/4" half-moons
1 small yellow onion, diced
1 15-ounce can chickpeas, washed and drained
2 large cloves garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste
Fresh chopped parsley or basil, to garnish
Directions
Heat a heavy skillet to medium-high and add oil to the pan. Add onion, mushrooms and chickpeas and sauté until onions begin to brown, about 5 minutes. Add garlic and zucchini and cook for another two minutes. Remove from heat, season with salt and pepper and garnish with chopped herbs. Serve warm or at room temperature.
Looking for inspiration? Try these recipes:
Ribollita
Winter Salad with Roasted Beets and Citrus
Quinoa Walnut Veggie Burgers
