Cook the Issue 2010: Sauteed Zucchini with Za'atar and Crispy Chickpeascomments (1) July 21st, 2010 in Gallery
After searching around a bit in both the real world and the virtual world, I made my own custom za'atar out of a mixture of dried thyme, fennel seed, salt, sesame seeds, and ajowan. This recipe was delicious-- I love the texture of the chickpeas, although my daughter pronounced them "too crusty". The spices were perfect with the chickpeas and squash too-- even my zucchini-averse husband liked it. What a great change from the usual boring zucchini!
Recipe Used: Sauteed Zucchini with Za'atar and Crispy Chickpeas
posted in: Gallery, Cook the issue 2010