Chickpea courgette mash

Chickpea courgette mash

chickpea and courgette mash

Chickpea and courgette mash

This recipe for chickpea courgette mash is made with the same ingredients as those used in hummus: chickpeas, garlic, tahini and lemon juice as well as the courgettes. Inspiration for it came from the courgette hummus recipe.

The important thing about growing and harvesting courgettes is to pick them when they are small before they get too big. My favourite way of preparing courgettes is to thickly slice the courgettes and then slowly fry them in a splash of olive oil before dressing with salt, black pepper, a squeeze of lemon juice and a knob of butter.

Courgettes or zucchini are low in calories and contain folate, potassium and Vitamin A. They are extremely flexible and can be prepared and eaten in many different ways (raw, boiled, fried, roast or barbecued). Interestingly enough, there is no difference between a courgette and the larger marrow, it’s simply that courgettes are harvested earlier while marrows are left to grow larger. That said, however, some species taste better as courgettes while others taste better as marrows.

In the summer when courgette production is in full swing, it’s good to find new ways of cooking courgettes. For more recipes for courgettes, check out this recipe book on Amazon: What Will I Do with All Those Courgettes?

INGREDIENTS:
courgettes, cut into 1cm cubes
400g cooked chickpeas
1 tablespoon tahini
3 cloves garlic, finely chopped
juice of 1/2 lemon
1 teaspoon cumin
olive oil
salt and pepper

METHOD:
To make the chickpea courgette mash, heat some olive oil in a frying pan and add the cubed courgette. Fry gently until they have lost all their liquid and are almost starting to brown.

Add the chickpeas, garlic and cumin and stir well for a minute or so. Stir in the tahini and lemon juice and season with salt and pepper. Heat through.

Remove half of the mixture to a bowl and blend with a stick blender. Pour back into the frying pan.

The idea is to evaporate some, most or all of the liquid depending on how dry you want it. I like to make it fairly dry so that it browns as you continue frying it.

Courgette hummous

courgette hummous

This recipe can be made with either tahini or chickpeas. It’s a good idea to make use of the oven when you’re cooking something else.

INGREDIENTS:
3 courgettes, thickly sliced
5 cloves garlic, peeled
juice of 1 lemon
2 tablespoons tahini or 1/2 cup chickpeas
olive oil
salt and pepper

METHOD:
Heat the oven to 200ºC. Put the courgettes and garlic in a metal roasting tin and season with salt and pepper and a glug of olive oil. Roast the courgettes and garlic until they are soft and the courgettes have lost all their liquid.

Transfer to a bowl, add the lemon juice and tahini or chickpeas and blend well. Check for seasoning.

Falafel

falafel burgers

Falafel

INGREDIENTS:
250g chick peas, soaked overnight
1 medium onion, finely chopped
3 cloves garlic, crushed
2 teaspoons, ground cumin
2 teaspoons ground coriander seeds
1/2 teaspoons chilli powder
1 teaspoon salt
2 tablespoons plain flour
1 pinch bicarbonate soda

METHOD:
Pulse the chick peas in a food processor. Add the rest of the ingredients and carry on pulsing the mixture looks like fine breadcrumbs. Shape into patties either with your hands or two spoons.

Heat some oil in a frying pan and fry the patties on both sides until golden brown.