Sautéed Zucchini Chickpeas Recipes

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SAUTéED ZUCCHINI & CHICKPEAS



Sautéed Zucchini & Chickpeas image

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

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

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

MARINATED ZUCCHINI WITH FARRO, CHICKPEAS AND PARMESAN



Marinated Zucchini With Farro, Chickpeas and Parmesan image

Zucchini's a tricky vegetable, prone to mushiness. Here, we avoid those pitfalls: By pan-frying planks, you'll get tender, rich insides with golden-brown exteriors. And when you pair these cooked pieces with delicate raw zucchini ribbons (don't call them zoodles!) you'll get just a glimpse of this vegetable's full potential. A generous handful of arugula, and a bed of farro and chickpeas, fill out the rest of the meal. Cooking the chickpeas along with the farro may seem strange, but it will make the canned beans softer, creamier, and more flavorful than simply dumping them into the salad. For added crunch and flavor in every bite, roughly chop the zucchini noodles and the planks before tossing.

Provided by Sarah Jampel

Categories     salads and dressings, vegetables, appetizer, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup farro
1 (15-ounce) can chickpeas
1 teaspoon kosher salt, plus more for seasoning
1 pound small zucchini and/or summer squash, ends trimmed
7 tablespoons olive oil, plus more as needed
1 garlic clove, minced
2 tablespoons balsamic vinegar
1 cup of your favorite soft, fragrant herb, like basil, mint, tarragon, or a combination, roughly torn or cut
Black pepper
2 cups arugula
1 tablespoon lemon juice
Parmesan, for shaving

Steps:

  • Rinse and drain the farro and chickpeas. Add both to a medium pot with 1 teaspoon of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
  • Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
  • In a large heavy skillet over medium-high heat, heat 2 tablespoons of the olive oil. When hot, add the zucchini planks in a single layer and leave undisturbed until golden-brown all over, about 3 minutes. Flip with a fork or pair of tongs, then cook until tender, about 2 more minutes. (You may need to work in batches, adding more oil if necessary.)
  • Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. In a small bowl, whisk together the remaining olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper. Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
  • Use a vegetable peeler to shave the rest of the zucchini into ribbons (here's the easiest way: lay the zucchini on a cutting board, then drag the peeler across it). If your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
  • Drain the farro and chickpeas and transfer to a large mixing bowl. Toss with the reserved dressing and season with salt and pepper. Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine, adding remaining zucchini marinade to taste, and season again if necessary. Transfer to a serving bowl or platter and top with the remaining herbs.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 496 milligrams, Sugar 7 grams

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