Mediterranean Chickpea Skillet

Name: Mediterranean Chickpea Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
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)

This Mediterranean Chickpea Skillet is super easy to make and a great side dish to serve with any main.

Prep10 min
Cook15 min
Total25 min
Makes4 servings
Calories170

Ingredients

4 servings

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)

Method

1
In a large skillet heat the olive oil over medium heat. Add the garlic and sauce for 2-3 minutes.
2
Add the shallot and continue to sauté for another 2-3 minutes or until shallot is fragrant and soft.
3
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.
4
Add the diced tomatoes, lemon juice, greens and simmer for 2 minutes.
5
Add the chickpeas in to the skillet and stir to mix.
6
Season with salt and pepper to taste.
7
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.