A plant-based nutritional powerhouse stew. This easy recipe transforms cooked chickpeas (also called garbanzo beans) and zucchini into a rich and hearty stew that takes about 30 minutes, start to finish.

A great recipe to make when you (or your neighbor) have a bumper crop of garden zucchini!

Recipe notes:

  • This recipe works with all 5 flavors of our healthy, concentrated recipe starter sauces. Use a different sauce every week for a whole new globally-inspired flavor!
  • This recipe is plant-based (vegan/vegetarian depending on the broth you choose), but you can also add meat if you’d like. Start the recipe by browning ground meat or diced chicken of your choice, then proceeding with the recipe as written.
  • This recipe is a great use for overgrown garden zucchini you may have on hand, but it also works with any zucchini, summer squash, and even eggplant, you may have on hand.
  • This recipe is naturally gluten free and high in fiber. When paired with a rice, quinoa, or other cooked grains of your choice, this vegetarian recipe is high in vegetarian protein.

I hope you enjoy this easy and healthy zucchini and chickpea stew recipe!

Chef Kirstens signature

Braised Zucchini and Chickpea Stew | #MakeItWithMesadeVida

This plant-based, nutritional powerhouse recipe can also be made with meat if you'd like. Simply saute ground meat/meat alternative, or cubed chicken prior to proceeding with the rest of the recipe.
Servings 4 -6 servings

Ingredients
  

  • 2 tsp healthy oil/fat of your choice *You could also "skinny saute" using just water if you need to keep this recipe fat free
  • 2 medium large zucchini or any other summer squash, or eggplant About 6 cups
  • 1-2 cloves garlic minced *optional. Our recipe starter sauces already have garlic in them, so this is for those that like a little extra garlicky goodness.
  • 1/2 jar Mesa de Vida Healthy Recipe Starter & Seasoning Sauce of your choice about 1/2 cup. All 5 of our globally-inspired flavors work for this recipe!
  • 1 cup broth of your choice
  • 3 cups cooked chickpeas/garbanzo beans rinsed and drained if using canned
  • salt to taste *our cooking sauces are extremely low in sodium so add salt according to your tastes/health needs
  • 4 cups fresh baby spinach *optional
  • Hot cooked rice, pasta, quinoa for serving *optional

Instructions
 

  • Heat a large skillet over medium-high heat. When hot add oil (if using), swirl to coat.
  • Add the zucchini (or summer squash/eggplant) to the pan, cook, stirring occasionally, until the edges start to turn golden brown.
  • Add the garlic to the pan (if using), cook for about 30 seconds, until fragrant.
  • Add the Mesa de Vida sauce, broth, and salt to the pan, stir to combine. Lower the heat to low, cover and simmer for 20 minutes.
  • Stir the spinach in (if using), and cook until just wilted.
  • Serve this stew over the side of your choice, and enjoy!

Notes

 
 

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