Sweet Roasted Courgette with Crispy Chickpeas
During lockdown 2.0 a good friend of ours sent us Anna Jones' recipe book 'A Modern Way to Cook'. A collection of healthy and easy to cook vegetarian dishes, the book has already become a favourite of ours. We've made a few recipes from it and loved every one of them, like her Black Eyed Bean Stew.
This particular recipe was such a hit that I felt the need to share it with you all. To be enjoyed either as it's own meal, served with sourdough for lunch. Or as a side dish as part of dinner party spread. Whichever you decide, you certainly won't be disappointed.
Cooked under the grill, the courgettes take on a deliciously sweet taste, with slightly smoky charred edges. The grill isn't part of the oven we often use. In fact, I forget it's their entirely, but this recipe has inspired me to use it more often.
Ingredients:
4 medium courgettes, grated
Olive oil
1 red onion, finely sliced
1/2 bunch of fresh thyme
230g jar of roasted red peppers, drained and diced
550g cherry tomatoes, roughly chopped
2 garlic cloves, chopped
400g tin of chickpeas, drained
1 lemon
Halloumi
Method:
Preheat your grill to high. Scatter the grated courgette onto a large baking tray. Drizzle with a little oil and cook under the grill for 5 mins.
Meanwhile, put a frying pan on a medium heat. Add the red onion and a splash of olive oil. Cook for 5 minutes and stir through the thyme leaves.
Once the onions are browned, add them to the tray of courgettes. Top with the red peppers, tomatoes and garlic and continue to cook under the grill for a further 10 - 15 minutes, turning every 5 minutes.
Put the frying pan back on a high heat and add a little more olive oil. Add the chickpeas, salt and pepper, the zest of one lemon and cook until the chickpeas begin to go crispy (about 10 minutes).
In a separate frying or griddle pan cook the halloumi.
Once the courgette mixture has softed and charred in places, scatter over the chickpeas, play the halloumi on top and serve.
Related Posts
