Sautéed Zucchini With Za’Atar And Crispy Chickpeas Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Sautéed Zucchini with Za’atar and Crispy Chickpeas recipe. Enjoy the Middle Eastern Cuisine and learn how to make Sautéed Zucchini with Za’atar and Crispy Chickpeas.

Couscous makes a nice bed for this simple side dish flavored with za’atar, a zesty Middle Eastern blend of spices and sesame seeds.

Ingredients:

2/3 cup cooked chickpeas
2 Tbs. cornstarch
1/4 cup plus 2 Tbs. olive oil
1 Tbs. plus 1 tsp. za’atar
Kosher salt
1 lb. small zucchini (3 to 4), cut into 1/2-inch-thick half moons
1/2 small red onion, finely diced (3 to 4 Tbs.)

Preparation:

In a colander, rinse the chickpeas. Pat dry in a clean dishtowel. Spread the cornstarch in a pie pan or on a dinner plate with raised edges. Add the chickpeas and roll them around to coat. Transfer to a mesh strainer and shake to remove excess starch.

In a small (8-inch) skillet, heat 1/4 cup of the olive oil over medium heat until shimmering hot. Add the chickpeas, cover with a splatter screen, and cook, gently shaking the pan from time to time, until golden-brown, about 5 minutes. Using a slotted spoon, transfer the chickpeas to a plate lined with paper towels. Sprinkle the chickpeas with 1 tsp. of the za’atar and a generous pinch of salt. Roll the chickpeas around to evenly coat with the spice mixture. Set aside.

Heat the remaining 2 Tbs. oil in a 12-inch skillet over high heat until shimmering hot. Add the squash, arranging it to fit in a single, snug layer. Season generously with salt and cook undisturbed until deep golden-brown, about 2 minutes. Push a spatula through the pan to turn the squash over, following with tongs or a fork to flip any unturned pieces. Sprinkle the diced onion and remaining 1 Tbs. za’atar over the zucchini and stir with a spatula to blend. Transfer the zucchini to a serving bowl. Sprinkle with the fried chickpeas and serve.

Nutrition Information (per serving):
Calories (kcal): 180; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 1.5; Protein (g): 4; Monounsaturated Fat (g): 7; Carbohydrates (g): 16; Polyunsaturated Fat (g): 1.5; Sodium (mg): 170; Cholesterol (mg): 0; Fiber (g): 3;

By Maryellen Driscoll
From Fine Cooking
Issue 106

Photo: Scott Phillips

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