SautÉed Zucchini With Zaatar And Crispy Chickpeas Recipes

CRUNCHY ROASTED ZA'ATAR CHICKPEAS

Steps:

• Spread out chickpeas on a paper towel. Pat dry, then let dry for about an hour.
• Heat oven to 400 degrees. Line a heavy rimmed sheet pan with parchment paper, and spread chickpeas evenly on the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes. (The chickpeas will continue to get crunchy as they cool.)
• Place hot chickpeas in a bowl and drizzle with olive oil, za'atar and salt. Store any cooled leftovers in an airtight container for up to a week.

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

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.

SAUTÉED ZUCCHINI WITH ZA’ATAR AND CRISPY CHICKPEAS

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.

ZA'ATAR ZUCCHINI

Steps:

• chop onion and zucchini.
• heat olive oil in pan on medium-high.
• saute onions until translucent.
• add zucchini, zatar, and pepper; saute over medium heat until onions are browned and zucchini is cooked through transfer to serving bowl and stir in feta cheese.

SPICED CHICKPEA AND ZUCCHINI SAUTE

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.

SAUTéED ZUCCHINI & CHICKPEAS

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.

SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS

Steps:

• Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
• Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
• Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).