Creamy Roasted Zucchini and Chickpea Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, plant-based stew with roasted zucchini, chickpeas, and a velvety tomato-coconut base, perfect for chilly evenings. This quick recipe (vegetarian, gluten-free), ready in about 50 minutes, pairs zucchini, chickpeas, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 International cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C) and toss 4 medium diced zucchini with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
  2. Step 2: Roast for 20 minutes, stirring once halfway, until edges are golden and tender.
  3. Step 3: While zucchini roasts, heat a large pot over medium heat and add 2 tablespoons olive oil.
  4. Step 4: Add 1 small diced onion and sauté for 5 minutes until soft and golden.
  5. Step 5: Add 2 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon dried thyme, and 1/2 teaspoon smoked paprika; cook for 1 minute until fragrant.
  6. Step 6: Stir in 1 can drained chickpeas, 1 cup vegetable broth, and the roasted zucchini, then simmer for 10 minutes.
  7. Step 7: Stir in 1/2 cup coconut milk and simmer for 5 more minutes until the stew thickens and coats the back of a spoon.

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