Thursday, October 16, 2014

Chickpea & Vegetable Skillet

A hearty, filling and healthy vegetable skillet is what I call a perfect dinner. This recipe is completely from scratch. You can use any veggies you have in your fridge, but this combination of carrots, zucchini and cauliflower is my favourite. The addition of chickpeas and spices makes it a perfect meal for a cold fall evening. And this makes quite a lot, definitely enough for three people. Or.. two?

Chickpea & Vegetable Skillet

2 tbsp oil
2 small onions (170g), finely chopped
4 cloves garlic, minced
1/2 chili pepper, finely chopped
1/2 tsp dried thyme
1 1/2 tsp smoked paprika
1/3 tsp turmeric
1/2 tsp salt
1/2 tsp dried oregano
1 carrot (120g), sliced
325g cauliflower, chopped into small florets
250g zucchini
190g leftover boiled potatoes, chopped
70g chickpeas, cooked
2 tomatoes (200g), chopped
1 tbsp fresh parsley, plus more for garnish

1) Heat oil in a heavy skillet. Add onions and cook, until softened and lightly browned, about 5 minutes. Add garlic and all the seasonings, and cook for another 2 minutes. Add carrots and cook, covered, for a few minutes. Add more oil, if needed.

2) Add zucchini and cook for 5 more minutes. Finally, add cauliflower and cook for another 2 minutes. 

3) When all the veggies are cooked, add potatoes, chickpeas and tomatoes. Stir-fry until tomatoes release liquid, just a few minutes. Garnish with some fresh parsley.

Recipe by collecting memories


  1. Oh, I love the dish, photos, and colors!!!

    Not so much the cauliflower! :P But as you say, this kind of dish can be made with anything you've in the fridge. I'll prepare this week, nice easy and delicious meal to perpare when you come back from the office :P

    1. You don't like cauliflower! Oh my, this is one of my favourite veggies. But you're right, you can easily skip cauliflower in this dish! Thank you!!


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