Best 2 Sautéed Zucchini Chickpeas Recipes

Are you searching for a quick, easy, and healthy side dish or a vegetarian main course? Look no further than this collection of sautéed zucchini and chickpea recipes. These recipes are packed with flavor, nutrition, and versatility. Whether you're looking for a simple weeknight meal or a dish to impress your guests, you'll find something to love in this curated selection. From classic sautéed zucchini and chickpeas with garlic and herbs to more creative options like harissa-spiced zucchini and chickpeas with feta, there's a recipe here to suit every taste and occasion. All the recipes are easy to follow and can be tailored to your dietary preferences. So, get ready to explore the delicious world of sautéed zucchini and chickpeas!

Here are our top 2 tried and tested recipes!

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

Ingredients

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

SAUTÉED ZUCCHINI WITH ZAATAR AND CRISPY CHICKPEAS image

Categories Vegetable Side

Yield 4 servings

Number Of Ingredients 7

Ingredients

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.

Tips:

Choose tender zucchini: Look for small to medium-sized zucchini that feel firm but not hard. Avoid zucchini with blemishes or bruises.
Slice zucchini evenly: This will help them cook evenly and look more appealing on the plate.
Don't overcrowd the pan: If you crowd the pan, the zucchini will steam instead of sautéing and will become soggy.
Cook the zucchini over medium-high heat: This will help them brown and caramelize slightly.
Stir the zucchini frequently: This will prevent them from sticking to the pan and burning.
Add the chickpeas towards the end of cooking: This will prevent them from becoming dry and tough.
Season the zucchini and chickpeas generously: Salt, pepper, and garlic powder are all good options.
Garnish with fresh herbs: Chopped parsley, cilantro, or basil will add a pop of color and flavor to the dish.

Conclusion:

Sautéed zucchini and chickpeas is a quick, easy, and healthy side dish that can be enjoyed on its own or as part of a larger meal. It's a great way to use up leftover zucchini and chickpeas, and it's also a good source of fiber, protein, and vitamins. The next time you're looking for a simple but flavorful side dish, give this recipe a try.