The chickpeas with vegetables I propose today are a colorful, nutritious, and tasty one-dish meal. They are very easy to prepare and are excellent both hot and cold. Therefore, they are perfect if you want to take a healthy and genuine packed lunch to work. You can prepare them in quantity because I assure you they are even better the next day.
Other chickpea dishes that might interest you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Chickpeas with Vegetables
- 17 oz canned chickpeas (drained weight)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- Half eggplant
- 1 shallot (large)
- A few leaves basil
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- 1 Colander
Preparation of Chickpeas with Vegetables
Remove the stems, seeds, and white membranes from the bell peppers. Wash and dice them.
Trim the zucchini and half the eggplant, wash them and dice them as well.
Peel the shallot and chop it finely. I used a manual cord chopper. If you wish to purchase it, you can find it by clicking HERE.
Drain the chickpeas from their preserving liquid and rinse them abundantly under running water.
In a large pan, heat a few tablespoons of oil before adding the shallot. Let it sizzle for a few moments, then add all the vegetables.
Cook them for about ten minutes, stirring occasionally.
Then salt and pepper to taste and add the chickpeas and some basil leaves torn by hand.
Let everything simmer for a few more minutes on the stove. The chickpeas with vegetables are ready to be served. They are excellent hot, at room temperature, or even cold. For an even richer dish, you might consider adding cheese cubes. Enjoy! Paola
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