Courgettes & Crispy Chickpeas

'Hedgehogging' your veggies before roasting can open up a whole new world of flavour. This way, the marinade and spices can dig in and it changes everything. Serve this dish with a hunk of sourdough bread to soak up all the juices.
Courgettes & Crispy Chickpeas

Serves

4

Total Time

35 Minutes

Ingredients

For the courgettes with chickpeas:
4 large courgettes (zucchini)
240g of drained tinned chickpeas
100g of baby spinach leaves
Fresh herbs of your choice
Toasted sourdough, to serve fresh herbs of your choice, to serve (optional)
For the marinade
1 tbsp of harissa paste (optional)
1 tbsp of maple syrup
½ tbsp of turmeric
4 tbsp of olive oil
Salt & freshly cracked black pepper
For the dressing
4-5 tbsp of tahini (sesame paste)
1 garlic clove, grated
Salt & freshly cracked black pepper

Method

Step 1

Preheat the oven to 180°C (350°F/Gas 4) and line a baking pan with baking parchment.

Step 2

To hedgehog the courgettes, cut them in half lengthways. Cut the flesh of each half lengthways into quarters without cutting through the skin. Then make 8-10 cuts across the flesh to divide the flesh into chunks all still attached to the skin. Put them in a bowl.

Step 3

Mix the marinade ingredients in a bowl, then gently brush some over the veggies. Add the chickpeas (garbanzos) to the bowl and stir in the remaining marinade. Spoon the chickpeas and courgettes into the prepared pan and cook in the oven for 20-30 minutes until all are golden.

Step 4

Stir the spinach and fresh herbs into the vegetables, whisk together the dressing ingredients, drizzle over the veggies then serve with sourdough to scoop up all the goodness.

Recipe courtesy of 7 Day Vegan Challenge by Bettina Campolucci Bordi

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