Food & everyday nutrition
Za’atar vegetable & chickpea skillet
A warm, one-pan mix of chickpeas, broccoli, courgette and peppers, finished with lemon and coriander.
Signature recipe · shared by Dr Tarang
Allergens to check: Sesame (check za’atar blend). Check ingredient labels and any substitutions.
Make it
1 serving
Ingredients
- ½ cup cooked chickpeas
- ½ cup broccoli florets
- ½ cup diced courgette (zucchini)
- ½ cup diced bell peppers
- 2 tbsp sliced onion
- 1 garlic clove, minced
- 1 tsp olive oil
- 1 tsp za’atar seasoning
- ½ tsp roasted cumin powder
- 1 tbsp lemon juice
- Salt, black pepper and fresh coriander to taste
How to make it
- Warm the oil in a pan. Add garlic and onion and sauté until softened.
- Add the vegetables and cook over medium heat.
- Add chickpeas, za’atar, cumin, salt and pepper. Cook for 5–7 minutes, until the vegetables are tender.
- Finish with lemon juice and coriander.
- Serve warm on its own or alongside a whole-wheat roti.
Kitchen notes
- Check the seasoning ingredients if you have a sesame allergy. The recipe is a cooking idea, not a treatment for bloating.
About this resource
Recipe supplied by Dr Tarang in Website Tarang on 24 September 2026. Ingredients and method transcribed from the accompanying card.