Ugly Produce. Delivered.

One-Pan End-Of-Summer Veggies and Chickpeas

 Photo by Lauren Kirchmaier

Photo by Lauren Kirchmaier

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! 

Ingredients

  • 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

  • Black pepper

  • Pinch of red pepper flakes (optional)

  • ½ lemon, squeezed

  • Handful of fresh basil leaves, torn/shredded

Instructions

  1. Heat coconut oil in a large skillet over medium high heat.

  2. Once warm, add diced white onion, chickpeas, and garlic powder and cook 3-4 minutes, until chickpeas are slightly browned and onions are translucent.

  3. Next, add diced bell pepper and cook 2 more minutes.

  4. Add summer squash and zucchini and season with smoked paprika, sea salt, and black pepper and cook and additional 3-4 minutes.

  5. 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.

  6. Add a handful of fresh basil leaves, divide between two plates, and serve immediately.

  7. Store leftovers in the fridge for 3-5 days.

 

Recipe Notes

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!