Sautéed Vegetables & Chickpeas Recipe

This Sautéed Vegetables & Chickpeas Recipe shows you how to create a colorful, savory and nutritious dish. Follow this vegan and gluten-free recipe for a vegetable blend that is unique in taste and appeal. Sauté a selection of vegetables including zucchini, carrots, pumpkin, and bell peppers. With wholesome precooked chickpeas to top off the mixture, your taste buds will come alive. Enjoy!

This recipe calls for cooked chickpeas. Want to make-your-own from scratch? The result is truly worth the effort. For buttery chickpeas without the outer peel, simply follow Kosher Create’s guide that explains how to prepare & cook dried chickpeas.

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Sautéed Vegetables & Chickpeas

Kosher Create

This vegan & gluten-free Sautéed Vegetable & Chickpeas Recipe comes with detailed instructions and clear imagery. Sauté zucchini, carrots, pumpkin, bell peppers with other choice ingredients and spices. Add chickpeas and you’ve created an aesthetic and nutritious dish to savor.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner, Lunch, Main Course, Side Dish, Supper

Cuisine Mediterranean

Servings 5 people

Equipment

• 1 Large Nonstick Frying Pan with Cover

Ingredients

  

• 2 tbsp Olive Oil
• 2 Onions (medium size, peeled and diced)
• 3 Zucchinis (medium size, peeled and sliced into semicircles)
• 3 Carrots (medium size, peeled and sliced into semicircles)
• 1 cup Pumpkin (cut into small pieces)
• 2 Bell Peppers (medium size, cut into cubes)
• 3 Celery Stalks (sliced)
• 1 1/2 cups Chickpeas (precooked)
• 1 tsp Salt (adjust to taste or health requirements)
• 1/8 tsp Ground Black Pepper
• 1 tbsp Sweet Paprika
• 1 tsp Turmeric
• 1/2 cup Water

Instructions

 

Preparing The Vegetables

• Peel and dice the onions.
• Peel the zucchini and carrots. Slice into semicircles (1/4 inch – about 1/2-centimeter thick).
• Peel the pumpkin and cut into small pieces.
• Cut the bell peppers into small cubes.
• Thinly slice the celery.
  

Sautéing The Vegetables

• In a large nonstick frying pan, sauté the onions in olive oil until golden brown.
  
• Add the zucchini to the onions and continue to sauté until golden. The pan may be partially covered to speed the process. Stir from time-to-time.
  
• Add the carrots and sauté until they begin to tenderize.
  
• Add the pumpkin and sauté until golden.
  
• Add the celery and peppers and continue to sauté until golden.
  
• Add the spices and water. Mix well and cover the pan. Let the vegetables simmer for 5 minutes.
  
• Add the precooked chickpeas.
  
• Continue to simmer, stirring from time to time, until all the vegetables are tender.

Notes

The vegetables are purposely added in stages to let each vegetable sauté. They release natural juices, so very little water is needed. The end result is worth the effort. 

Keyword Bell Peppers, Carrots, Celery, Chickpeas, Gluten Free, Healthy, Kosher, Mediterranean, Onions, Parve, Pumpkin, Sauteed, Vegan, Vegetables, Vegetarian, Zucchini

Click on the image below for easy step-by-step instructions to learn

How To Prepare & Cook Dried Chickpeas from scratch! 

How To Prepare & Cook Dried Chickpeas

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