Mediterranean Chickpea and Vegetable Skillet
10min
15min
4
380
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Chef's Note
For extra flavor, try adding a handful of chopped fresh herbs like parsley or mint just before serving. The residual heat will release their aromatic oils without cooking away their fresh flavor.
Tags
Ingredients
2 tablespoons olive oil
1 medium yellow onion
1 medium bell pepper
1 medium zucchini
2 cloves garlic
2 15-oz cans chickpeas
1 cup frozen peas
1 medium lemon
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup feta cheese
Instructions
- 1
Dice 1 medium yellow onion and 1 medium bell pepper into 1/2-inch pieces.
- 2
Cut 1 medium zucchini into 1/2-inch half-moons.
- 3
Mince 2 cloves of garlic.
- 4
Drain and rinse 2 cans of chickpeas.
- 5
Heat 2 tablespoons olive oil in a large skillet over medium heat.
- 6
Add the diced onion and cook for 3 minutes until softened, stirring occasionally.
- 7
Add the diced bell pepper and zucchini to the skillet and cook for 4-5 minutes until the vegetables begin to soften.
- 8
Add the minced garlic, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin. Stir and cook for 30 seconds until fragrant.
- 9
Add the drained chickpeas, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Stir to combine.
- 10
Add 1 cup frozen peas directly to the skillet (no need to thaw) and stir to incorporate.
- 11
Cook for 3-4 minutes until the peas are heated through and everything is well combined.
- 12
Cut the lemon in half and squeeze the juice from half the lemon over the skillet mixture, stirring to combine.
- 13
Remove from heat and sprinkle 1/2 cup crumbled feta cheese over the top.
- 14
Serve warm, with additional lemon wedges on the side if desired.
Nutrition Information (per serving)
380
18g
50g
14g
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