A very green courgette & chickpea stew
I've just realised that most of my recent posts have something to do with chickpeas :) Well, what can I say, they are my go to kitchen necessities: full of protein and offering any dish the most amazing texture, I don’t know what would I have done without them, especially back in the days when I was a veggie!
So here is a super fast recipe perfect for those days when you are starving and left dinner or lunch planning far too late. It cooked in minutes, offers so much flavour, vibrancy and zing, while deeply nourishing you on every level!
Serves 2-4
Ingredients
2 tbsp of olive oil
1 onion, peeled and thinly sliced
4 garlic cloves
2 sticks of celery (optional)
2-3 large courgettes
1 tin of chickpeas, drained and rinsed
1 lemon, juice and zest
LOADS of parsley (I mean it!)
good quality extra virgin olive oil for drizzling
1 pinch of sumac and/or chilli flakes
Method
Heat up the olive oil in a frying pan with a lid.
Fry the onions with a generous pinch of sea salt flakes on medium heat for 8 minutes.
Add the finely diced or minced garlic and cook for another 3-4 minutes.
Cut the courgettes into semi-circles and add the the pan with another pinch of salt. Give it a good stir, cover with a lid and cook for 8-10 mins until the courgettes are soft.
Stir in the chickpeas, dress with lemon juice and zest.
Finely chop the parsley (I use stalks and leaves) and mix into the courgettes.
Take off heat.
To serve generously drizzle with olive oil, sprinkle with more parsley, chilli flakes and sumac.