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Think zucchini is dull and boring? Not in these settings! The Baked Stuffed Zucchini with Chickpeas & Quinoa is a great way to get a bit more creative with the summer squash.
This Baked Stuffed Zucchini with Chickpeas & Quinoa is a deliciously crunchy meal, thanks to roasted in aromatic oil chickpeas. Furthermore, it is packed with fiber and the freshness of zucchini. It makes a healthy gluten-free dish, which is so filling as it’s loaded with protein. Besides, this will top up your daily iron intake (find more iron-rich recipes here).
Considering you have access to abundant grocery choices, the main ingredients for this recipe should be available to you in stores all year round. Therefore, this recipe would ideally work as a comforting meal for cold winter nights as well as for long and hot summer days.
Incredibly straightforward to make, you can vary this meal’s stuffing to other grains that you may have in your pantry. Also, you may replace chickpeas with lentils or other legumes. A sprinkle of tahini-lemon dressing would give an earthy, at the same time refreshing twist to this meal.
Enjoy it as a main dish for 2, as a side dish for 4 or slice it up to make an appetizer for multiple people.
Enjoy this Baked Stuffed Zucchini with Chickpeas & Quinoa while still warm, topped with chopped parsley. A sprinkle of tahini-lemon dressing would give an earthy, at the same time refreshing twist to this meal.
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Notes:
* Optionally replace water and bouillon cube with vegetable broth
Soups, especially creamy ones, have been having a reputation of the perfect comforting meal for cold days. This Creamy Pumpkin Soup with Chickpeas & Spicy Mushrooms is exceptionally satisfying, thanks to the combination of filling chickpeas, sweet pumpkin, woodsy sage, and spicy thyme. The depth of flavors in this meal is just incredible, and every spoonful of this soup has been a sheer pleasure to indulge in.
Soups have never been just appetizers in my eyes. I love to get a generous portion of a steamy portion of creamy pumpkin soup served as a main dish. Therefore, making it filling and richly flavorful becomes a priority. Adding legumes and/or potatoes into a recipe then helps to increase calories and to fill up for a longer time.
I first discovered the chickpea-pumpkin combo in Baked Pumpkin Hummus, and that extraordinary meeting of flavors came to my mind when I was about to make a creamy pumpkin soup this autumn again. Why not make it with chickpeas this time? As you may find out at the end of your cooking process, this works out very well.
So to start with, get your cooked chickpeas and pumpkin/butternut squash into a large pot. Add the rest of the ingredients and cook them until soft. Then blend into a smooth texture and serve this creamy pumpkin soup topped with sautéed mushrooms and roasted pumpkin seeds.
This soup makes a great appetizer as well as the main dish, especially served with some whole-grain bread on the side and extra greens. Even on its own, it is an excellent source of nutritious energy: it is high in protein, fiber, and calcium.
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