Sautéed Zucchini & Chickpeas

Submitted by bluemoon downunder

"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."

 

• Ready In: 25mins
• Ingredients: 6
• Serves: 8

ingredients

• 2 tablespoons olive oil
• 30 g butter
• 800 g zucchini, washed, coarsely grated
• 2 (300 g) cans chickpeas, drained, rinsed
• salt, to taste
• fresh ground black pepper, to taste

directions

1. Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
2. Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
3. Add the chickpeas.
4. 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.
5. To transport: Cool then place in an airtight container.
6. 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.
7. 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.

Reviews

[CookingONTheSide]

Very good! I also thinly sliced my zucchini. This is very good and I will make it again. Made for Gimme 5 tag.

 

[Susiecat too]

Delicious! Since some other reviwers suggested that the grated zucchini was mushy, I thinly sliced mine instead. I used small zucchinis, about 4 cm diameter. I used one yellow, one green. I also added in the suggested onion and garlic. This was an absolutely melt-in-your-mouth dish, and had a buttery smooth flavor, too. Simple flavors, perfect for summer zucchini overload! Thanks, bluemoon downunder!

 

[Nasseh]

I followed the advice of justcallmetoni & julienned my zucchini instead of grating it. This worked out well for me. I added a little paprika & cumin to the vegetables because of DH's preference. Made for 123 HITS

 

[justcallmetoni]

I had mixed reactions to this dish. I lovedd the flavorful simplicity of the zucchini and chickpeas together and made a light weekend lunch out of this dish. I grated half an onion into the zucchini which turned out to be good addition. My one concern about this recipe was that the texture of the zucchini. I used the coarsest cut on my box grater and my squash was a bit on the mushy side and never crisped or browned in any fashion. I think it would have worked better had I wrung the vegetable ahead time or instead used a fine julienne. Despite this drawback I will certainly play with this combination again. Thanks bluemoon.

 

[Mirj2338]

Aside from halving the recipe, I didn't change a thing! Great veggie dish, and I can't wait to have the small amount that was leftover for lunch today!