Good morning everyone! Today I come with one of your favorite recipes: the vegetarian recipes for beginners. These zucchini stuffed with chickpeas are so easy that you won’t need any prior cooking knowledge .

Before I start, let me tell you that I left you on Instagram the video of our trip around Stockholm, and there I will discover the occasional vegan restaurant and impressive places to visit.


2 large courgettes (minimum 1 per person)
200 gr of cooked chickpeas
1/2 tomato
Tomato sauce
Sweet paprika
Hot paprika
Olive oil

Step by step

  1. We open the courgettes in half and empty them. To do this, with a knife, cut the inside of the zucchini leaving a 1/2 cm border on the sides. Next, we cut the inside into crosses and lift with a spoon until everything inside is empty.
  2. Chop the extracted courgette and add it to a bowl. We mix it with the 1/2 chopped tomato and the 200 gr of cooked chickpeas.
    Empty the zucchini, chop the rest.

    Empty the zucchini, chop the rest.

  3. Lightly cover the mixture with tomato sauce (see the photo below).
  4. Add generously sweet paprika, parsley and hot paprika to taste.
  5. Place the courgettes on a baking tray, grease the top with a drizzle of olive oil.
    We mix the leftover zucchini with tomato sauce, diced tomato and spices

    We mix the leftover zucchini with tomato sauce, tomato in cubes and spices

  6. Put the tray in the oven for 35 minutes at 180 degrees, on top and bottom, or until the courgette is tender and the courgettes are toasted.
  7. Remove and serve hot. Enjoy!
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