Zucchini & Chickpea Spaghetti with Hot Paprika

Serves 4-6 people
Cooking time: about 25 minutes

  • 3 cups zucchini, diced
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 2 shallots, peeled and chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon hot paprika
  • 1/2 vegetable stock 
  • 1 pound whole grain spaghetti, cooked and drained
  • salt and freshly ground pepper
  • parmesan reggiano for grating
  1. In a large saute pan, heat the olive oil over medium heat. Add the shallots and saute until softened, about 4 minutes. 
  2. Add the squash and cook until becoming tender, about 5-7 minutes. Add the chickpeas and cook for one more minute. 
  3. Add the stock and paprika, stirring to combine. Bring to a simmer and reduce by half.
  4. Add the pasta to the saute pan and toss with the zucchini and chickpeas. If needed, add more stock to keep everything moist. 
  5. Season to taste with salt and freshly ground pepper.
  6. To plate, scoop some pasta into a wide-bottomed  bowl. Top with freshly grated parmesan reggiano. Enjoy!
Source for Ingredients
  • hot paprika from All Spice
  • zucchini and shallots from West Hollywood Farmers Market
  • organic chickpeas, whole wheat spaghetti, parmesan reggiano, and extra virgin olive oil from Trader Joe's