Creamy Roasted Zucchini and Chickpea Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, plant-based stew with roasted zucchini, chickpeas, and a velvety tomato-coconut base, perfect for chilly evenings. This international-inspired quick meals (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.

Frequently asked questions

How long does Creamy Roasted Zucchini and Chickpea Stew take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Roasted Zucchini and Chickpea Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Creamy Roasted Zucchini and Chickpea Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Roasted Zucchini and Chickpea Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Roasted Zucchini and Chickpea Stew vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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