SAUTéED ZUCCHINI & CHICKPEAS
A simple recipe which I found in the June 2002 issue of the 'Australian Good Taste' magazine, in a bring-a-dish for eight menu plan. Obviously, the recipe can be scaled down. The recipe specifies that it can be made "up to an hour before serving", but I cannot see why it couldn't be made further ahead than that. When I make this, I'll be adding chopped onions and garlic in step two, and some lemon juice and dried thyme, probably when adding the chickpeas in step three.
Provided by bluemoon downunder
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
- Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
- Add the chickpeas.
- Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper.
- To transport: Cool then place in an airtight container.
- To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
- Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.
Nutrition Facts : Calories 161.8, Fat 7.4, SaturatedFat 2.5, Cholesterol 8, Sodium 255.8, Carbohydrate 20.3, Fiber 4.4, Sugar 1.7, Protein 5
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[email protected]I love zucchini! I'll have to try this recipe.
Faisal Sunny
[email protected]This recipe sounds easy to make. I think I'll give it a try this weekend.
Girum Asfaw
[email protected]I'm not sure about this one. The combination of zucchini and chickpeas seems a bit odd.
DJ Flamingo
[email protected]This dish looks delicious! I can't wait to try it.
Donald Copley
[email protected]Not a fan. The zucchini was mushy and the chickpeas were hard. I also found the flavor to be a bit bland.
heylow Millard
[email protected]This dish was okay. The zucchini was a bit bland and the chickpeas were a little dry. I think I would have enjoyed it more if I had added some more spices or herbs.
Jackson Sivanjana
[email protected]I was pleasantly surprised by how much I enjoyed this dish. The zucchini was cooked perfectly and the chickpeas added a nice texture. I would definitely recommend this recipe to others.
ibrahim RB
[email protected]This was a great way to use up some extra zucchini from my garden. The dish was simple to make and the results were delicious. I loved the combination of zucchini and chickpeas.
Aaronair Gregory
[email protected]Easy and tasty! I'm not a huge fan of zucchini, but this dish changed my mind. The zucchini was cooked perfectly and the flavors were well-balanced. I'll definitely be making this again.
Shameem Shahid
[email protected]Yum! I made this for dinner last night and it was delicious. The zucchini was tender and flavorful, and the chickpeas added a nice protein boost. I served it over rice and it was a perfect meal.
Sergio Arvizu
[email protected]This dish was a hit with my family! The zucchini and chickpeas were cooked perfectly, and the flavors were amazing. I especially loved the crispy edges on the zucchini. Will definitely be making this again soon!