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."
Sautéed Zucchini & Chickpeas created by Susiecat too
Ready In:




  • 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.

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  1. CookingONTheSide
    Very good! I also thinly sliced my zucchini. This is very good and I will make it again. Made for Gimme 5 tag.
  2. 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!
  3. Susiecat too
    Sautéed Zucchini & Chickpeas Created by Susiecat too
    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
  5. 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.



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