Best Sautéed Zucchini Chickpeas Recipes

Sautéed Zucchini & Chickpeas image

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

SAUTÉED ZUCCHINI WITH ZAATAR AND CRISPY CHICKPEAS image

Yield 4 servings

Number Of Ingredients 7

2/3 cup cooked chickpeas
2 Tbs. cornstarch
1/4 cup plus 2 Tbs. olive oil
1 Tbs. plus 1 tsp. za'atar
Kosher salt
1 lb. small zucchini (3 to 4), cut into 1/2-inch-thick half moons
1/2 small red onion, finely diced (3 to 4 Tbs.)

Steps:

In a colander, rinse the chickpeas. Pat dry in a clean dishtowel. Spread the cornstarch in a pie pan or on a dinner plate with raised edges. Add the chickpeas and roll them around to coat. Transfer to a mesh strainer and shake to remove excess starch. In a small (8-inch) skillet, heat 1/4 cup of the olive oil over medium heat until shimmering hot. Add the chickpeas, cover with a splatter screen, and cook, gently shaking the pan from time to time, until golden-brown, about 5 minutes. Using a slotted spoon, transfer the chickpeas to a plate lined with paper towels. Sprinkle the chickpeas with 1 tsp. of the za'atar and a generous pinch of salt. Roll the chickpeas around to evenly coat with the spice mixture. Set aside. Heat the remaining 2 Tbs. oil in a 12-inch skillet over high heat until shimmering hot. Add the squash, arranging it to fit in a single, snug layer. Season generously with salt and cook undisturbed until deep golden-brown, about 2 minutes. Push a spatula through the pan to turn the squash over, following with tongs or a fork to flip any unturned pieces. Sprinkle the diced onion and remaining 1 Tbs. za'atar over the zucchini and stir with a spatula to blend. Transfer the zucchini to a serving bowl. Sprinkle with the fried chickpeas and serve.