Stewed Chickpeas with Peppers + Zucchini

Stewed Chickpeas with Peppers + Zucchini

A late summer go-to during our volunteering shifts at Angel Food East, this light stew of chickpeas, peppers, and zucchini is the best way I know to use up a ton of summertime produce without a ton of effort. Served with a creamy, lemony sauce and couscous, pasta, rice, or quinoa (or any grain), it’s a healthy-and-hearty recipe that is simple to make and infinitely adaptable, too. Swap out the chickpeas for any type of bean. Have extra peppers? Add them! Have a bunch of tomatoes? Chop them up and throw them in. Dice some eggplant, roast it, and fold it in at the end. Add vegetable stock to this and call it soup. Skip the grain or pasta and use the mixture to fill quesadillas. This is flexible cooking, which is my favorite kind of cooking.


For the sauce

  • 1 large handful fresh Italian parsley, finely chopped (a little stem is fine)
  • 3 tablespoons fresh lemon juice
  • ½ cup [120 ml] vegan mayonnaise (or regular mayonnaise if you’re not vegan)
  • ½ teaspoon kosher salt

For the stew

  • 3 tablespoons extra-virgin olive oil
  • 1 medium red onion, thinly sliced into half moons
  • 4 garlic cloves, minced
  • 2 bell peppers (red, yellow, and/or orange), stemmed, seeded, and thinly sliced
  • 2 tablespoons tomato paste
  • ‍2 teaspoons dried oregano
  • Kosher salt
  • 2 medium zucchini [about 3⁄4 pound (340 g)], ends trimmed, cut into bite-sized pieces
  • Two 15-ounce [425 g] cans chickpeas, rinsed and drained
  • 1⁄4 cup [60 ml] water
  • 1 tablespoon red wine vinegar

To serve

  • Cooked couscous, pasta, rice, quinoa, or any other grain


First, make the sauce

  1. Place the parsley, lemon juice, vegan mayonnaise, and salt in a small bowl and stir well to combine. Reserve the mixture.

Next, make the stew

  1. Place the olive oil in a large, heavy pot (like a Dutch oven) over medium heat. Once it’s warm, add the onion, garlic, bell peppers, tomato paste, oregano, and a large pinch of salt. Cook, stirring now and then, until the vegetables begin to soften, about 5 minutes.
  2. Stir in the zucchini, chickpeas, water, and another large pinch of salt. Turn the heat to high and when that little bit of water begins to boil, turn the heat to medium-low, cover the pot, and cook, uncovering it every so often to stir, until the zucchini is very soft and the mixture is stewy, about 25 minutes. Turn off the heat, stir in the vinegar, and season the mixture to taste with salt.
  3. Serve the stew warm over the couscous (or whatever you’re serving it with). Top each serving with a large spoonful of the sauce.
^ TOP ^