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A homemade Vegetarian Dinner Recipes chickpea and vegetable skillet served with quinoa, garnished with basil, and steaming hot on a rustic wooden table.
Isabella

Vegetarian Dinner Recipes: Creamy Chickpea & Vegetable Skillet

5 from 1 vote
This quick and healthy vegetarian chickpea and vegetable skillet is packed with protein, fiber, and bold flavors. Made with fresh vegetables, coconut milk, and aromatic spices, it’s a satisfying dinner ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Mediterranean, Plant-Based
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 zucchini chopped
  • 1 cup cherry tomatoes halved
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 cup fresh spinach
  • 1 tsp cumin powder
  • ½ tsp smoked paprika
  • 1 cup coconut milk
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • Fresh basil leaves for garnish
  • Cooked quinoa or rice for serving

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • chef’s knife,
  • Cutting board
  • Measuring cups and spoons
  • Mixing bowl

Method
 

  1. Sauté Aromatics – Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sautéing until fragrant and translucent (about 2 minutes).
  2. Cook the Vegetables – Add bell pepper, zucchini, and cherry tomatoes. Stir and cook for 5 minutes until softened.
  3. Add Chickpeas & Spices – Stir in chickpeas, cumin, paprika, salt, and black pepper. Cook for another 2 minutes to blend flavors.
  4. Pour in Coconut Milk – Reduce heat to low and pour in coconut milk. Stir well and let simmer for 5 minutes until creamy.
  5. Add Spinach – Toss in fresh spinach, stirring until wilted (about 1 minute).
  6. Serve & Garnish – Remove from heat and garnish with fresh basil. Serve over quinoa or rice. Enjoy!

Notes

Substitute coconut milk with heavy cream for a non-vegan version.
Add red pepper flakes for a spicy kick.
Can be stored in the fridge for up to 3 days; reheat on the stovetop for best results.
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