Sautéed Zucchini & Chickpeas |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. 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.
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