Stir-Fried Chickpeas with Zucchini and Mushroom (South Beach Phase 1) |

This quick and easy Indian-inspired vegetarian dish is perfect for a one-pot meal. Sautéed tomatoes, mushrooms, and chickpeas serve as the base ingredients with delicate spices to make it a great spicy-tasting meal.


  • 2 tbsps olive oil
  • 1 red onion (roughly chopped)
  • 1/2 cup chopped red bell pepper
  • 1 tbsp chopped oregano
  • 1 tbsp chopped basil
  • 1 tsp minced garlic
  • 1 can (15-oz/425-g) chickpeas (garbanzo beans)
  • 2 cups sliced zucchini
  • 1/2 cup sliced Portobello mushrooms
  • 2/3 cup chopped plum tomatoes


  1. Preheat olive oil over medium heat.
  2. Cook onion, pepper, oregano, basil, and garlic for a minute.
  3. Add chickpeas and zucchini and mix to coat well.
  4. Reduce heat, cover, and cook for 10 minutes, stirring in between.
  5. Add in sliced mushrooms and cook until tender.
  6. Put chopped tomatoes on top of the mixture, cover, and steam for 2-3 minutes.
  7. Serve immediately.