Thursday, July 5, 2012

Chickpea and Zucchini Saute

The best thing about cooking in the summer doesn't start in my kitchen.  It starts with a walk in my vegetable garden to see what has ripened and is ready.  Bringing in an armload of freshly plucked produce for our dinners and anticipating the mix of the freshest of flavors...mmmHmmm!   That is what I love about summer meals!

A selection of summer-ripening vegetables are brought together in this light yet filling dish.  Add a few chickpeas from the freezer (that have been pre-soaked and cooked) and a delicious blend of spices to complete a meal that announces summer's bounty.  Add some cooked, diced chicken if you want, but this meal is perfectly tasty on its own!

Spiced Chickpea and Zucchini Saute

from Martha Stewart


  • 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


  1. 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.
  2. Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
  3. 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."

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