Easy Spicy Chickpea Veggie Skillet

Easy Spicy Chickpea Veggie Skillet

Chickpeas are a fantastic source of protein and can transform any dish into something hearty and filling. This Easy Spicy Chickpea Veggie Skillet is not only delicious but also quick and simple to make. Packed with colorful vegetables and spices, it’s a perfect dish for those looking to enjoy a healthy meal in no time.

Making this recipe is a great choice for several reasons. First, it’s a one-pan meal, which means easy cooking and easier cleanup. Second, it’s loaded with veggies and packed with flavor, ensuring you won’t miss any satisfying tastes. Lastly, this dish is flexible—you can add different vegetables or adjust the spice levels according to your preference.

How to Make Easy Spicy Chickpea Veggie Skillet

Ingredients:

• 1 can Canned Chickpeas (drained and rinsed)
• 2 tablespoons Olive Oil (for cooking)
• 3 cloves Garlic (minced)
• 1 cup Bell Peppers (chopped)
• 1 medium Zucchini (sliced)
• 1 medium Red Onion (sliced)
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cayenne Pepper (adjust to taste)
• 1 teaspoon Ground Cumin
• 2 tablespoons Fresh Cilantro (chopped)
• 1 tablespoon Lime Juice (freshly squeezed)

Directions:

1. Heat 2 tablespoons of olive oil in a skillet over medium heat.
2. Add the minced garlic and cook for about 1 minute until fragrant.
3. Add the sliced red onion and cook for 2-3 minutes until it starts to soften.
4. Stir in the chopped bell peppers and zucchini. Cook for another 5-7 minutes, stirring occasionally.
5. Add the drained chickpeas, smoked paprika, cayenne pepper, and ground cumin. Mix everything well and cook for another 5 minutes.
6. Remove from heat and drizzle with lime juice. Top with fresh cilantro.

How to Serve Easy Spicy Chickpea Veggie Skillet

You can serve this flavorful skillet dish over rice, quinoa, or even in a warm tortilla for a delicious wrap. It’s also lovely on its own as a light meal. Adding a dollop of yogurt or a sprinkle of feta cheese can enhance the flavors even more.

How to Store Easy Spicy Chickpea Veggie Skillet

Leftovers can be stored in an airtight container in the refrigerator for up to three days. If you want to keep it longer, you can freeze it for up to a month. Just make sure to reheat it properly when you’re ready to eat!

Tips to Make Easy Spicy Chickpea Veggie Skillet

• If you want more heat, increase the cayenne pepper or add red pepper flakes.
• Feel free to substitute any vegetables you have on hand. Spinach, corn, or tomatoes work well too.
• For extra protein, you can add cooked chicken or tofu to the skillet.

Variation

This recipe can easily be made vegan by ensuring all added ingredients like condiments are plant-based. You can also turn it into a more filling dish by adding grains like brown rice or barley.

FAQs

1. Can I use dried chickpeas instead of canned?
Yes, but you will need to soak and cook the dried chickpeas before adding them to the skillet.

2. How spicy is this dish?
The spice level varies based on how much cayenne you use. If you prefer milder flavors, reduce the amount of cayenne pepper.

3. Can I make this dish ahead of time?
Absolutely! You can prepare it a day before and reheat it when you’re ready to eat. Just store it in the fridge in an airtight container.

Easy Spicy Chickpea Veggie Skillet

A quick and flavorful one-pan meal packed with vibrant vegetables and spices, perfect for those seeking a healthy meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Vegetarian

Cuisine: Healthy

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 can Canned Chickpeas (drained and rinsed) You can use dried chickpeas, but soak and cook them first.
• 2 tablespoons Olive Oil (for cooking) Use extra virgin for a richer flavor.
• 3 cloves Garlic (minced) Fresh garlic is recommended for best flavor.
• 1 cup Bell Peppers (chopped) Any color bell peppers can be used.
• 1 medium Zucchini (sliced) Chop into half-moons for even cooking.
• 1 medium Red Onion (sliced) Red onion adds sweetness; other varieties can be used.
• 1 teaspoon Smoked Paprika Gives a smoky flavor to the dish.
• 1/2 teaspoon Cayenne Pepper (adjust to taste) Add more for extra heat.
• 1 teaspoon Ground Cumin Adds warmth and depth.
• 2 tablespoons Fresh Cilantro (chopped) Feel free to use parsley if you prefer.
• 1 tablespoon Lime Juice (freshly squeezed) Adds brightness to the dish.

Method

 

Preparation

1. Heat 2 tablespoons of olive oil in a skillet over medium heat.
2. Add the minced garlic and cook for about 1 minute until fragrant.
3. Add the sliced red onion and cook for 2-3 minutes until it starts to soften.
4. Stir in the chopped bell peppers and zucchini. Cook for another 5-7 minutes, stirring occasionally.
5. Add the drained chickpeas, smoked paprika, cayenne pepper, and ground cumin. Mix everything well and cook for another 5 minutes.
6. Remove from heat and drizzle with lime juice. Top with fresh cilantro.

Notes

Serve over rice, quinoa, or in a warm tortilla. Enhance with yogurt or feta. Leftovers can be stored in an airtight container for up to three days in the fridge or frozen for up to a month.