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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Sauteed Zucchini with Za'atar and Crispy Chickpeas

By Pielove, member

July 21st, 2010

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
Comments (1)

ICDOCEAN1 writes: I haven't ventured out to find the spices and there is a great market nearby that I will try, but I did look up substitutes and thought that I would make the recipe later...more zucchini to come I'm sure.

I love crispy chickpeas and make them often, but I am anxious to try this recipe.

Thanks for the review
Posted: 10:17 pm on July 21st

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