Vegan Yellow Squash & Chickpea Bowl

Disclaimer:  I’m not vegan.  Mark’s not vegan.  However, we do love easy and delicious food, so here we are.  

This dish comes together so fast, and I (almost!) always have the ingredients in my pantry.  It’s so comforting and suits many different dietary needs (dairy-free, egg-free, vegan, gluten-free); it might be worth adding to your potluck dishes!

What You Need:

  • Olive oil
  • 2 yellow squash (small or medium)
  • 1 medium onion
  • 3 garlic cloves
  • 14 oz can of crushed tomatoes
  • 1 teaspoon each: black pepper, salt, garlic powder, onion powder, tumeric
  • 1.5 teaspoons of chili powder
  • Paprika to taste
  • 1 can of chickpeas, drained

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Begin by chopping your onion and yellow squash into bite-sized cubes and mincing your garlic cloves.  Heat the olive oil (1-3 teaspoons or more if needed) over medium heat before adding the chopped veggies and garlic.

Saute until the onions are soft and almost translucent. (2-5 minutes)

Once your veggies are soft, add the crushed tomatoes and all spices.  Taste your sauce! Your family might want to throw in a pinch of cayenne or cut back to chili powder.  This is an easy dish to taste as you go!

Bring the mixture to a simmer before adding your chickpeas (drained).  Mix together and lower the heat to low.  Cover and let cook for 10-15 minutes.

Serve with: Rice, quinoa, naan, barley, any grain!

If you aren’t vegan, feel free to mix in some sour cream and/or chicken.

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