Description
A warm and cozy one-pan dinner featuring zucchini and chickpeas, perfect for fall evenings.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 3 medium zucchinis, sliced into half-moons
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can diced tomatoes (or 2 ripe tomatoes, diced)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley or basil
- Optional: crumbled feta or dollop of yogurt
- Optional streusel topping: 1/4 cup rolled oats, 2 tablespoons flour (or gluten-free flour), 2 tablespoons brown sugar, 2 tablespoons cold butter, cubed
Instructions
- Warm a large ovenproof skillet over medium heat and add olive oil.
- Add the onion and cook 5–7 minutes until soft and slightly golden. Stir in garlic and cook for another 30 seconds.
- Add zucchini slices to the skillet, season with salt, and cook until they begin to brown and soften (about 6–8 minutes), stirring occasionally.
- Stir in chickpeas and diced tomatoes. Sprinkle in cumin, smoked paprika, and red pepper flakes. Simmer for 6–8 minutes to meld flavors and reduce the sauce.
- Remove from heat, stir in lemon juice and fresh herbs, and taste to adjust salt and pepper.
- Optional: For the streusel topping, preheat the oven to 375°F (190°C). Combine oats, flour, brown sugar, and butter in a small bowl and rub until crumbly. Sprinkle over the skillet and bake for 8–10 minutes until golden.
- Serve warm, topped with feta or yogurt if desired, alongside crusty bread or grains.
Notes
For better browning, don’t overcrowd the pan. Add cooked chicken or turkey for extra protein.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean