Easy chickpea and zucchini risotto

Easy, healthy and delicious! This kind of recipes will be your friend before and even after the festive season. Let’s admit it, what life would it be without a proper holiday feast followed with a sweet dessert. This risotto recipe is for those who like to enjoy food as well as care for their figure. Low calorie, filling and vegan 🙂


2 cups basmati rice

1/2 onion, diced

1 clove garlic, minced

1 medium zucchini

1 can chickpeas

1 tbsp olive oil

4 cups veggie stock or water

Salt and pepper

1/4 tsp turmeric powder

Vegan parmigiano-reggiano cheese/ nutritional yeast to serve (or a glass of white wine 😀 )


  • Heat oil in a deep sauce pan or a pot and add onion and garlic. Saute for 3 minutes.
  • Cut your zucchini into cubes and add them into the pot alongside with drained chickpeas and basmati rice.* Fry couple of minutes before adding veggie stock/water.
  • Season with salt, pepper and turmeric and let cook till the liquid has almost soaked into the rice. Remove from heat and let stand covered approximately 10 minutes (the water will soak in completely).
  • Serve with grated vegan parmigiano-reggieano or nutritional yeast for a cheesy flavor.

*Feel free to add more vegetables e.g. peas, beans, tomato, etc.

Nutritional value (1 out of 4 servings):

1661kJ/ 397 kcal 82g Carbs, 4g Fat, 9g Protein

Author: Michaela Žáková

22 year old food lover with a strong passion for cooking and baking (mostly fit and healthy recipes). I have been a vegetarian for over three years now. I also love to go to the gym or yoga classes, to level out all the food haha.

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