One-Pan End-Of-Summer Veggies and Chickpeas
Photo and recipe by Lauren Kirchmaier of Flora & Vino!
This recipe is a triple threat! No, not tall, dark and handsome but 1. a veggie, protein-packed dinner that doesn't break the bank 2. the perfect way to use up all the seasonal veggies in your Imperfect box and 3. a one-pan meal that takes under 30 minutes to pull together!
1-2 tsp coconut oil (or your go-to oil)
½ c white onion, diced
1 15 oz can chickpeas, drained and rinsed
1 small yellow squash, cut into ¼" rounds and diced
1 small green zucchini, cut into ¼" rounds and diced
1 red bell pepper, diced
1 c cherry tomatoes, halved
¼ c steamed corn
¼ tsp garlic powder
½ tsp smoked paprika
Sea salt, to taste
Pinch of red pepper flakes (optional)
½ lemon, squeezed
Handful of fresh basil leaves, torn/shredded
Heat coconut oil in a large skillet over medium high heat.
Once warm, add diced white onion, chickpeas, and garlic powder and cook 3-4 minutes, until chickpeas are slightly browned and onions are translucent.
Next, add diced bell pepper and cook 2 more minutes.
Add summer squash and zucchini and season with smoked paprika, sea salt, and black pepper and cook and additional 3-4 minutes.
Finally, add in the cherry tomatoes, steamed corn, a squeeze of lemon and pinch of red pepper flakes, and heat 1-2 more minutes until the cherry tomatoes are juicy and wilted.
Add a handful of fresh basil leaves, divide between two plates, and serve immediately.
Store leftovers in the fridge for 3-5 days.
This recipe is a blank canvas for your Imperfect veggies! Add in anything and everything you have on hand, including sautéed greens, roasted root veggies, herbs, spices, and/or grains like quinoa!