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- 2 cans chickpeas, rinsed and drained - 1 onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 cup vegetable broth - 1 cup heavy cream or coconut milk (non-dairy option) - 1/4 cup feta cheese (optional) - 2 tablespoons olive oil - Fresh parsley for garnish Each ingredient plays a key role in the dish. The chickpeas provide protein and fiber. The onion and garlic add depth and aroma. The red bell pepper and zucchini bring color and texture. Cherry tomatoes offer sweetness and acidity. For spices, oregano and basil give classic Mediterranean flavor. Smoked paprika adds warmth and a hint of smokiness. Salt and pepper enhance all the tastes. The creamy base is what makes this dish truly special. Vegetable broth adds flavor and richness. Heavy cream or coconut milk gives it a velvety texture. Feta cheese, if used, provides a salty finish. Olive oil helps cook the veggies and adds healthy fat. Fresh parsley brightens the dish and makes it look beautiful. When you gather these ingredients, you set the stage for a meal that is hearty, creamy, and full of flavor. - Heat olive oil in a large skillet over medium heat. - Add the diced onion and sauté until it turns translucent, about 3-4 minutes. - Stir in the minced garlic and cook for one minute until fragrant. - Incorporate the diced red bell pepper and sliced zucchini into the skillet. - Stir in the halved cherry tomatoes and rinsed chickpeas. - Mix in the dried oregano, dried basil, and smoked paprika. - Pour in the vegetable broth and bring the mixture to a gentle simmer. - Stir in the heavy cream or coconut milk and let it thicken for about 5 minutes. - If using, sprinkle in the crumbled feta cheese and fold it gently. Season with salt and pepper to taste. - Cut your vegetables evenly. This helps them cook at the same time. - Simmer the dish longer if you want it thicker. Adjust to your taste. - Serve this dish with warm pita bread or fluffy quinoa. Both make great sides. - For a lovely look, add extra parsley and feta on top before serving. - Try using light cream or a non-dairy option like coconut milk. This keeps it creamy. - Feel free to add more veggies, like spinach or kale, for added nutrition. {{image_2}} You can make this dish your own. Try swapping feta cheese for nutritional yeast to keep it vegan. Nutritional yeast adds a cheesy taste without any dairy. You can also mix in other legumes. Black beans or lentils work well and add great texture. Want to brighten the dish? Add a squeeze of fresh lemon juice. It lifts the flavors beautifully. You can also experiment with herbs. Fresh parsley or cilantro can change the taste and make it more vibrant. Feeling adventurous? Make it a stew by adding more vegetable broth. This gives it a nice, hearty feel. If you want convenience, use a slow cooker. Just add all your ingredients, set it, and let it do the work for you. Store leftovers in an airtight container. This keeps your chickpea skillet fresh. Consume within 3-4 days for best quality. The flavors stay rich and delicious during this time. This dish is suitable for freezing. Use freezer-safe containers to store it well. When you want to eat it, thaw overnight in the fridge before reheating. This keeps the texture just right. Reheat on the stovetop for the best texture. The skillet will regain its creamy nature this way. If it thickens too much, add a splash of broth or water. This helps to restore its smooth, creamy consistency. Yes, soak and cook them first before using. Dried chickpeas need to soak overnight. After soaking, boil them until soft. This makes them tender and ready for your skillet dish. Coconut milk or cashew cream works well. Both options add a creamy texture without dairy. Coconut milk gives a slight sweetness, while cashew cream adds a nutty flavor. Yes, it's naturally gluten-free! Chickpeas, veggies, and spices do not contain gluten. Enjoy this dish without worrying about gluten. Add red pepper flakes or diced jalapeños. Both options bring heat and flavor. Start with a small amount and adjust to your taste. Yes, you can prep the ingredients in advance. Chop the veggies and store them in the fridge. This saves time when you’re ready to cook. This blog post covers a tasty chickpea dish. You learned about the main ingredients, cooking steps, and tips to enhance your meal. I shared how to store leftovers and offered ideas for variations. This recipe is flexible and can fit any diet. So grab your ingredients and try this easy dish. Enjoy a meal that is both hearty and healthy!

Creamy Mediterranean Chickpea Skillet

Discover the deliciousness of this Creamy Mediterranean Chickpea Skillet that's perfect for a quick weeknight dinner! Packed with healthy chickpeas, vibrant veggies, and rich flavors, this recipe is sure to satisfy your taste buds. Enjoy a creamy mix of coconut milk or heavy cream, topped with feta for an extra touch. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

2 cans chickpeas, rinsed and drained

1 onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 zucchini, sliced

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon smoked paprika

1 cup vegetable broth

1 cup heavy cream or coconut milk for a non-dairy option

1/4 cup feta cheese, crumbled (optional)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until it turns translucent.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced red bell pepper and sliced zucchini to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

        Toss in the halved cherry tomatoes, rinsed chickpeas, oregano, basil, and smoked paprika. Stir to combine all the ingredients.

          Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 8-10 minutes until the broth reduces slightly.

            Reduce the heat to low and stir in the heavy cream or coconut milk, mixing until well combined. Let it simmer for another 5 minutes to thicken.

              If using, sprinkle in the crumbled feta cheese and gently fold it into the skillet. Season with salt and pepper to taste.

                Remove from heat and garnish with chopped fresh parsley before serving.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

                    - Presentation Tips: Serve the creamy chickpea skillet in individual bowls, garnished with additional parsley and a sprinkle of feta cheese on top. Pair with warm pita bread or over a bed of fluffy quinoa for a complete meal.