Vegetarian Dinner Recipes: Creamy Chickpea & Vegetable Skillet
This quick and healthy vegetarian chickpea and vegetable skillet is packed with protein, fiber, and bold flavors. Made with fresh vegetables, coconut milk, and aromatic spices, it’s a satisfying dinner ready in just 30 minutes!
Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
- chef’s knife,
- Cutting board
- Measuring cups and spoons
- Mixing bowl
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 zucchini chopped
- 1 cup cherry tomatoes halved
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup fresh spinach
- 1 tsp cumin powder
- ½ tsp smoked paprika
- 1 cup coconut milk
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- Fresh basil leaves for garnish
- Cooked quinoa or rice for serving
Instructions
- Sauté Aromatics – Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sautéing until fragrant and translucent (about 2 minutes).
- Cook the Vegetables – Add bell pepper, zucchini, and cherry tomatoes. Stir and cook for 5 minutes until softened.
- Add Chickpeas & Spices – Stir in chickpeas, cumin, paprika, salt, and black pepper. Cook for another 2 minutes to blend flavors.
- Pour in Coconut Milk – Reduce heat to low and pour in coconut milk. Stir well and let simmer for 5 minutes until creamy.
- Add Spinach – Toss in fresh spinach, stirring until wilted (about 1 minute).
- Serve & Garnish – Remove from heat and garnish with fresh basil. Serve over quinoa or rice. Enjoy!
Notes
Substitute coconut milk with heavy cream for a non-vegan version.
Add red pepper flakes for a spicy kick.
Can be stored in the fridge for up to 3 days; reheat on the stovetop for best results.
Add red pepper flakes for a spicy kick.
Can be stored in the fridge for up to 3 days; reheat on the stovetop for best results.
