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
PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS
Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
- While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
- Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
- Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
- To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams
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.
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
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
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!
VEGETABLE TAGINE WITH ALMOND & CHICKPEA COUSCOUS
A take on a traditional Moroccan dish, this quick tagine will have you thinking of Arabian nights
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 35m
Number Of Ingredients 15
Steps:
- Fry the shallots in the oil for 5 mins until they are softening and browned. Add the squash and spices, and stir for 1 min. Pour in the stock, season well, then add the prunes and honey. Cover and simmer for 8 mins.
- Add the peppers and cook for 8-10 mins until just tender. Stir in the coriander and mint.
- Pour 400ml boiling water over the couscous in a bowl, then stir in the harissa with ½ tsp salt. Tip in the chickpeas, then cover and leave for 5 mins. Fluff up with a fork and serve with the tagine, flaked almonds and extra mint.
Nutrition Facts : Calories 483 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 33 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.61 milligram of sodium
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