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Zucchini and chickpea pan

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Ingredients for 4 servings:

  • 600 g chickpeas, from the can
  • 1 kg zucchini, small, in finger-width slices
  • 2 onions, diced
  • 2 tbsp oil
  • Salt
  • pepper
  • 200 g herb cream cheese
  • 1 bunch of basil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

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Drain the chickpeas, reserving the water. Heat the oil, roast the chickpeas, add the onions, and sauté briefly. Add the zucchini, season with salt and pepper, and sauté for about 8-10 minutes. Pour the cream cheese over the top and let it melt, adding enough chickpea water to create a creamy sauce. Cut the basil into the vegetables with scissors. Serve with fresh farmhouse bread and a salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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