An Aegean zucchini stew with chickpeas, tomato, and olive oil, cooked until soft and light, then finished with fresh dill.
15 min prep 60 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cook the onion in olive oil for 4 minutes.
Add the zucchini, tomato, and chickpeas, then stir for 2 minutes.
Add 1 cup of hot water and cover the pot.
Cook over low heat for 25 minutes without breaking up the zucchini.
Add the dill and rest the dish for 5 minutes before serving.
💡 Tip: Cut the zucchini into large pieces so it keeps its shape during the slow simmer.
🍽️ Serving suggestion: Serve warm with extra dill and a squeeze of lemon.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~210
kcal calories
5
g protein
17
g carbs
13
g fat
9.3g
Sugar
6.1g
Fiber
22.5mg
Sodium
1.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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