SPICED CHICKPEA AND ZUCCHINI SAUTE
Serve this hearty vegetarian dish over rice, couscous, or quinoa.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 271 g, Fat 10 g, Protein 10 g
ZUCCHINI STUFFED WITH CHICKPEAS AND ISRAELI COUSCOUS
Stuffed zucchini shells arefilled to overflowing with asauteed mixture of ginger-and-jalapeno-lacedchickpeas, pearl-size pastacalled Israeli couscous,and chopped zucchini flesh;asqueeze of lemon is thefinishing touch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Set a wire rack on a rimmed baking sheet. Pour 1 cup water onto sheet; set aside. Using a small spoon, scoop out pulp from center of each zucchini, leaving a 1/4-inch-thick shell. Transfer pulp to a kitchen towel, and squeeze out excess liquid. Coarsely chop pulp; set aside. Sprinkle zucchini shells with 1 teaspoon salt. Place shells, cut side down, on paper towels to drain.
- Melt butter with oil in a medium saucepan over medium-high heat. Add shallot, ginger, and jalapeno. Cook, stirring, 1 minute. Stir in 1 1/2 teaspoons salt, the cumin, coriander, cinnamon, and saffron. Cook until fragrant, about 30 seconds. Add zucchini pulp and chickpeas; cook, stirring occasionally, 2 minutes.
- Stir in 1 cup water. Bring to a boil. Add couscous, and return to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until liquid has absorbed and couscous is tender, about 9 minutes. Remove from heat, and let stand, covered, 5 minutes. Stir in parsley and cilantro. Season with salt, if desired.
- Wipe zucchini shells to remove any liquid. Lightly season with salt. Mound about 1/4 cup filling into each zucchini shell. Transfer to prepared rack. Cover with foil, and bake until zucchini are tender and filling is heated through, 20 to 25 minutes. Serve with sprigs of parsley and cilantro, and lemon wedges.
CHICKPEA & ZUCCHINI SAUTé WITH COUSCOUS, FETA & ALMONDS
Steps:
- Wash and dry the fresh produce.
- Trim off and discard the ends of the zucchini; halve the zucchini lengthwise, then cut the halves crosswise into ¼-inch-thick half-rounds at a 45° angle. Transfer to a medium bowl.
- Halve the grape tomatoes; transfer to a small bowl.
- Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl.
- Preheat a skillet over medium heat.
- While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; medium dice the onion (cut into ½-inch pieces).
- Once the skillet is heated, add olive oil and swirl to coat the bottom.
- Add the onion to the skillet; cook, stirring occasionally, until it has softened, 3 to 5 minutes.
- While the onion cooks, using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and roughly chop the leaves.
- Add the broth to a small saucepan; bring to a boil over high heat.
- Add the garlic and cumin to the skillet and stir until fragrant, 15 to 30 seconds.
- Add the zucchini and broth to the skillet; season with salt and pepper. Cook, stirring occasionally, until the zucchini is tender, 6 to 8 minutes.
- Once the liquid in the saucepan comes to a boil, add couscous and salt; give it a stir and cover with a lid. Remove from the heat and let it stand for 5 minutes.
- Drain and rinse the chickpeas in a colander.
- Measure out the feta into a small bowl.
- Measure out the almonds into a small bowl.
- Add the chickpeas, tomatoes, and parsley to the zucchini. Stir and cook until the mixture is heated through, 1 to 2 minutes.
- Uncover the couscous and fluff with a fork.
- To serve, place the couscous into a bowl or on a plate, top with the zucchini and chickpea sauté, and sprinkle with the crumbled feta and almonds. Enjoy!
CHICKPEA AND ZUCCHINI SAUTE WITH COUSCOUS
This straightforward vegan dish gets much more interesting with the addition of Middle Eastern spices.
Provided by Based on a recipe from Donna Klein's "Supermarket Vegan" (Penguin, 2010)
Yield 4
Number Of Ingredients 12
Steps:
- 1 Combine 1 1/2 cups of the broth, 1 teaspoon of the oil and 1/4 teaspoon of the salt in a medium saucepan
- 2 Bring to a boil over high heat, then add the couscous and stir to moisten
- 3 Cover and remove from the heat; let stand for 7 minutes (or longer) while you prepare the vegetables
- 4 Finely chop the onion to yield 1 cup
- 5 Trim the zucchini and cut in half lengthwise, then crosswise into thin slices to yield about 2 3/4 cups
- 6 Mince the garlic to yield about 2 teaspoons
- 7 Drain and rinse the chickpeas
- 8 Cut the grape tomatoes in half to yield 1 cup
- 9 Finely chop the mint and flat-leaf parsley to yield about 3/4 cup
- 10 Heat the remaining 2 tablespoons of the oil in a medium nonstick skillet over medium heat
- 11 Add the onion and cook for about 2 minutes, stirring
- 12 Add the garlic and za'atar; cook for 2 to 3 minutes, stirring occasionally, until the onion has softened
- 13 Add the chickpeas, zucchini, the remaining 1/4 cup broth, the remaining 1/2 teaspoon of salt and pepper to taste; mix well
- 14 Cover and reduce the heat to medium-low; cook for 5 to 7 minutes or until the zucchini is tender
- 15 Remove from the heat and lightly mash some of the chickpeas to create more texture, then add the tomatoes, mint and parsley, tossing to incorporate
- 16 Taste and add za'atar as needed
- 17 Uncover the couscous and fluff with a fork
- 18 Divide among individual wide, shallow bowls
- 19 Divide equal amounts of the chickpea-zucchini mixture over the couscous
- 20 Serve hot
Nutrition Facts : Calories 386 calories, Fat 10 g, Carbohydrate 65 g, Cholesterol 0 mg, Fiber 12 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 593 mg, Sugar 6 g
COUSCOUS WITH TOMATOES, KALE AND CHICKPEAS
The topping for this couscous isn't too much more complicated than making a tomato sauce with blanched kale and chickpeas added. Reconstitute the couscous, then start the topping. By the time the topping is done the couscous will be ready to steam in the microwave.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 45m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Begin heating a saucepan full of water for the kale. Put the couscous in a bowl, add salt to taste, and if desired, 1 tablespoon of the olive oil. Stir or rub between your fingers to distribute the oil (with the oil the couscous is a little fluffier, but you can omit this step). Cover with ½ inch of warm water or stock, if you have some. Let sit while you prepare the tomato sauce. Stir every once in a while to fluff.
- Heat the remaining tablespoon of oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, and salt and bring to a simmer. Cook, stirring often, until thick and fragrant, about 15 minutes. Remove from the heat, taste and adjust seasoning.
- By now the water in the pot will be boiling. Add salt to taste and the kale. Blanch for 3 to 4 minutes, until tender but still bright. Using a skimmer, transfer to a bowl of cold water. Drain and squeeze out excess water. Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro. Keep warm.
- Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power. Remove from the microwave carefully, as the bowl will be hot. Carefully remove the plastic and fluff. Cover again and return to the microwave for 1 minute. Serve the couscous topped with the tomato and kale sauce.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 7 grams, Carbohydrate 80 grams, Fat 10 grams, Fiber 21 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1052 milligrams, Sugar 12 grams
MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS
This is delicious stew. Very flavorful from the spices, but not too spicy, just right. There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. But I don't see why you couldn't add some meat if you really wanted to. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light.
Provided by ciao4293
Categories Stew
Time 29m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet on medium high heat.
- Add the zucchini, onion, carrot and garlic.
- Saute 5 minutes.
- (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
- Cover, reduce the heat, and simmer for 8 minutes or until tender.
- Stir occasionally.
- While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
- Cover and let stand for 5 minutes.
- Serve stew over couscous.
Nutrition Facts : Calories 358.9, Fat 4.8, SaturatedFat 0.7, Sodium 781.1, Carbohydrate 67, Fiber 10.2, Sugar 6.4, Protein 13.5
MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Provided by ChristineM
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g
COUSCOUS WITH ZUCCHINI
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
- Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
- Add the butter; stir and blend with a fork to separate the grains. Serve immediately.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams
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