Zucchini & chickpea tomato skillet
A one-pan dinner component made with ready-cooked chickpeas, not dry pulses.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
Serving inspiration, not a photograph of a tested recipe. Photo creditsHere's how.
- 01
Wash and dice the zucchini. Use cooked, drained chickpeas; rinse canned chickpeas before draining.
- 02
Warm the olive oil in a pan. Add zucchini and cook for 5 minutes, then add chopped garlic for 1 minute.
- 03
Add canned tomatoes and cooked chickpeas. Simmer for 10 to 12 minutes, adding a little water if necessary, until the zucchini is tender and everything is hot.
A one-pan dinner component made with ready-cooked chickpeas, not dry pulses.
Clear information. Better decisions.
Food safety: Wash produce and follow the storage and preparation instructions for your ingredients. FoodSafety.gov temperature guidance.
*Time: 25 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
