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Zucchini and Chickpea Skillet with Herbs

Name: Zucchini and Chickpea Skillet with Herbs
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4
Ingredients: 3 medium courgettes; 2 x 400 g cans chickpeas; 1 medium red onion; 2 garlic cloves; 1 organic lemon; 15 g flat-leaf parsley; 15 g fresh dill; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Zusammenfassung

A quick weeknight skillet with zucchini, chickpeas, lemon and plenty of herbs.

Zucchini and chickpea skillet with herbs

Preparation

Cut courgettes into 1 cm half-moons. Finely dice onion and chop garlic. Drain and rinse chickpeas. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook half the courgettes in one layer for 5 to 6 minutes, turning once, until browned. Transfer to a bowl and repeat with remaining courgettes and oil.
Lower heat to medium. Add onion to the pan with a pinch of salt and cook 3 minutes. Add garlic for 30 seconds, then stir in chickpeas, lemon zest, salt and pepper. Cook 3 minutes until chickpeas are hot.
Return courgettes to the pan and add 1 tablespoon lemon juice. Toss for 1 minute. Finely chop parsley and dill, stir in most of both, then taste and adjust lemon juice or salt. Scatter with remaining herbs and serve.