Spiced Chickpea And Zucchini Saute Recipes

STEWED ZUCCHINI WITH TOMATOES AND CHICKPEAS

Steps:

• Heat a skillet over medium heat and add the olive oil.
• Once the oil is hot, saute the onion for a couple of minutes until it's translucent.
• Add the garlic and saute until fragrant, about 30-60 seconds.
• Add the zucchini. Saute, stirring often, until the squash has softened and is lightly browned.
• Add the can of tomatoes and their juices, the chickpeas, and smoked paprika. Stir and simmer until heated through.
• Add salt and pepper, to taste.
• Stir in the parsley.
• Serve over quinoa, if desired.

SAUTéED ZUCCHINI & CHICKPEAS

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.

SPICED CHICKPEA AND ZUCCHINI SAUTE

Steps:

• In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
• Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
• Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.