Soft Courgettes with Chickpeas, Lemon and Mint
With seasonal courgettes, fresh mint and chickpeas, this gorgeous summer dish works well as part of an al fresco sharing feast, or as a midweek dinner that’s ready in under 30 minutes.
Introduction
This courgette dish reminds me of high summer when it is warm enough to sit outside in just a t-shirt and the evenings stay light long past 8pm. I love to eat outside when the weather is like this and often make this as a midweek supper, foregoing a set table and propping the bowl up on my knees on the outdoor steps to enjoy with a glass of rosé. Try to look for good-quality chickpeas in a jar if you can. Their preserving stock is what brings the glossy soupiness to this, so make sure you don’t drain them. The quantities given below will serve two as the main event, or four when served with some other things.
Ingredients
| olive oil | |
| 2 cloves | garlic, crushed |
| 2 | courgettes, thinly sliced |
| coarse sea salt flakes | |
| 700g jar of | chickpeas, including their liquid |
| 40g | Grana Padano or Parmesan, finely grated (use a vegetarian alternative to ensure this recipe is fully vegetarian) |
| grated zest of 1 unwaxed lemon | |
| juice from up to ½ lemon | |
| Small bunch of (about 25g) | mint, leaves finely chopped |
| freshly cracked black pepper | |
| crème fraîche, natural yogurt or ricotta, to serve |
Method
Heat a good glug of olive oil in a frying pan over a gentle heat. Add the garlic and cook for 2 minutes. Add the courgettes with a large pinch of sea salt and cook for 6–8 minutes or until softened enough that they are flopping and folding over themselves.
Pour the chickpeas into the pan along with their liquid from the jar, scatter in the Grana Padano or Parmesan and cook for about 5 minutes or until the chickpeas have warmed through and the sauce has thickened and emulsified slightly. Switch off the heat. Stir through the lemon zest, just a squeeze of lemon juice and the chopped mint, along with another good pinch of salt. Taste to check the seasoning, adjusting as needed. Drizzle over more olive oil and finish with some freshly cracked black pepper.
Divide the courgette and chickpea mixture between bowls and serve with a spoonful of crème fraîche, natural yogurt or ricotta, if you like.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
