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Recipe

Sautéed Zucchini with Za’atar and Crispy Chickpeas

Scott Phillips

Servings: four.

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.)

Nutritional Information

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

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.

Reviews

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Reviews

  • Portia2738 | 11/07/2015

    I love and regularly make this recipe! Za'atar is a wonderful spice mix, but I do find you need to be very generous with the salt to bring out the best flavour in it. Don't be shy of spice in this dish, if you think it needs more za'atar or salt add some more. The chickpeas are crispy and wonderful.

  • Portia2738 | 11/07/2015

    I love and regularly make this recipe! Za'atar is a wonderful spice mix, but I do find you need to be very generous with the salt to bring out the best flavour in it. Don't be shy of spice in this dish, if you think it needs more za'atar or salt add some more. The chickpeas are crispy and wonderful.

  • starchgirl | 09/08/2015

    I really didn't enjoy this dish, and neither did my guests. The chickpeas were mediocre, though some guests enjoyed them. Even though I cooked them for 10 minutes (instead of the 5 minutes stated), they still did not get crisp. The zucchini was missing flavor, texture and interest, and needed both red pepper flakes or cayenne and an acid to brighten it.

  • sernst | 07/25/2013

    Awesome recipe! This technique for chickpeas was a revelation. My 7 year old said the chickpeas were like popcorn, but better. My only quibble is that 2/3 cup cooked chickpeas would have not been enough for us (2 adults & 2 kids, one of whom didn't eat much). I just used a whole can of chickpeas and doubled the cornstarch. Everything else was the same. Really delicious and very easy. Served with couscous and salad. Will definitely make again.

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