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In the world of culinary delights, few dishes can compete with the satisfaction of a comforting, creamy meal that is both nutritious and easy to prepare. The Creamy Garlic Chickpea Zucchini Skillet stands out as a perfect example, combining wholesome ingredients with a rich and savory flavor profile. This dish is not only suitable for busy weeknights but also embodies the essence of plant-based cooking, making it a fantastic choice for vegans and non-vegans alike. With its quick preparation time and minimal ingredients, it appeals to those looking for a flavorful meal without the fuss.

Creamy Garlic Chickpea Zucchini Skillet

Discover the delicious simplicity of the Creamy Garlic Chickpea Zucchini Skillet! This nourishing dish combines hearty chickpeas and fresh zucchini in a creamy sauce, making it a perfect choice for quick weeknight dinners. Packed with protein and vitamins, it's suitable for both vegans and non-vegans. With just a few easy steps, you can enjoy a comforting, flavorful meal that's both satisfying and nutritious. Elevate your dinner game with this delightful recipe!
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Ingredients
  

2 medium zucchinis, sliced into half-moons

1 can (15 oz) chickpeas, drained and rinsed

4 cloves garlic, minced

1 medium onion, diced

1 cup coconut milk (or heavy cream for a non-vegan option)

2 tablespoons olive oil

1 tablespoon soy sauce or tamari

1 teaspoon Italian seasoning (or herbs de Provence)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: red pepper flakes for heat

Instructions
 

Heat the Oil: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes or until translucent.

    Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.

      Sauté Zucchini: Add the sliced zucchinis to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until they become tender and slightly golden.

        Incorporate Chickpeas: Add the drained chickpeas to the pan along with the Italian seasoning, soy sauce, salt, and pepper. Stir well to combine, letting everything cook together for about 3-4 minutes.

          Make it Creamy: Pour the coconut milk (or heavy cream) into the skillet, and gently stir to combine. Allow the mixture to simmer for another 5-7 minutes, letting the sauce thicken slightly.

            Final Touches: Taste and adjust seasonings as needed. If you like a bit of spice, sprinkle some red pepper flakes on top.

              Serve: Remove from heat, garnish with freshly chopped parsley, and enjoy your creamy garlic chickpea zucchini skillet warm, either on its own, over rice, or with crusty bread to soak up the sauce.

                Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings