LEMONY COURGETTE AND QUEEN CHICKPEAS
This is a very quick and easy summer recipe, using giant chickpeas and beautiful summer courgettes. With beautiful seasonal ingredients likes these, minimal fuss is needed.
You probably know I usually go for dried beans which I soak and then cook, but sometimes you want to throw something together without pre-planning and jarred beans are perfect for that and typically better quality than tinned. These Bold Bean Queen chickpeas are gorgeous, and perhaps unexpectedly, super rich and luxurious tasting.
Some serving suggestions. This would make a lovely light lunch with some fresh bread to pile it up on. One of my go to’s, this almond tarator goes so well with this dish, I highly recommend. Dollop straight on or spread on toast and top with the courgette and chickpeas. Another option would be to add orzo and boiling water to the pan, stirring regularly to stop sticking - making a one pan pasta dish. You will need to adjust seasoning and I don’t have exact measurements for this, but if you’re a confident cook, go for it!
Finish with a drizzle of luscious evoo and enjoy.
LEMONY COURGETTE & QUEEN CHICKPEAS
60ml olive oil, plus extra to for drizzling - I use Honest Toil
2 tablespoon drained capers
2 large cloves garlic, minced
1 jar chickpeas drained, 500g drained weight - I used Bold Bean Queen chickpeas
500g courgette, trimmed, finely sliced in rounds
A few turns of black pepper or pinch chipotle flakes
Juice and zest of 1 unwaxed lemon
10g chopped chives or picked basil
15g oregano, picked
Salt to taste
Sprinkle of toasted pinenuts to finish
Prepare your ingredients and have them ready to go once you start cooking, remember to zest the lemon before you juice it.
Heat a large fry pan on medium-high heat, once the pan is hot add half of your olive oil, add the capers, cook for 2 minutes, then add the garlic, cook for 30 second, and add in the chickpeas and cook for a few minutes to heat through and add a little colour.
Then mix in the courgette, add the black pepper/ chipotle, lemon juice, half the zest, the rest of the olive oil and herbs. Taste for seasoning. How much salt you’ll need will depend on if the beans are already seasoned. some are well seasoned so I’d advise tasting before adding seasoning. Mix well and take off the heat.
Plate up finishing with a sprinkle of toasted pinenuts, the remaining lemon zest and a drizzle of olive oil. .
