Spiced Chickpea And Zucchini Saute 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

CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI



Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini image

This summery curry is quite possibly my favorite, no matter the season! Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 40m

Number Of Ingredients 20

2 tablespoons olive oil (divided)
1/2 medium yellow onion (diced)
2 medium cloves garlic (minced)
1 thumb-sized piece ginger (peeled and minced)
1 tablespoon + 1 teaspoon mild curry powder
1/8 teaspoon cayenne pepper + more to taste (optional - for a bit of heat if your curry powder is extra mild)
2 medium zucchini (quartered and sliced)
2 cobs of corn (kernels cut off)
1 (15-ounce) can chickpeas, drained
1 (14-ounce) can light coconut milk
2 tablespoons tahini
1 teaspoon brown sugar
1/4 teaspoon kosher salt + more to taste
1 tablespoon freshly squeezed lemon juice (from about half a small lemon)
1/4 cup chopped cilantro
2 cups cooked white Basmati rice
2-3 Persian cucumbers (sliced)
2 scallions (sliced)
Chopped cilantro
Black & white sesame seeds

Steps:

  • Start your rice first thing so that it's ready when your curry's ready.
  • Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes.
  • Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute.
  • Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes.
  • Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes.
  • Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm.
  • Bring to BARELY a simmer - do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes.
  • Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least - I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you'd like a bit more heat.
  • To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.

Nutrition Facts : Calories 546 kcal, Sugar 13 g, Sodium 258 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 73 g, Fiber 12 g, Protein 16 g, ServingSize 1 serving

SPICED CHICKPEA AND ZUCCHINI SAUTE



Spiced Chickpea and Zucchini Saute image

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

2 tablespoons canola oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
8 plum tomatoes, chopped
2 cans (15 1/2 ounces each) chickpeas, drained and rinsed
2 zucchini, quartered lengthwise and cut into 1 1/2-inch pieces
Coarse salt and ground pepper

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

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