15 Minute Courgette (Zucchini!) Chickpeas
These 15 minute courgette (zucchini!) chickpeas have just under 30g protein per portion! They’re really easy to make, so it’s the perfect mid-week meal.
Jump to recipeHow to store
Transfer to an airtight container and keep in the fridge for 3-4 days.
If you’re looking for another dish, be sure to try out these recipes:
15 Minute Courgette (Zucchini!) Chickpeas
Ingredients
- 1 courgette, grated (about 240g grated courgette)
- 2 cloves garlic, grated
- 2 tbsp (about 32g) tomato paste
- 2 tsp balsamic vinegar
- 1 x 400g can chickpeas, drained (drained weight about 240g)
- 8 tbsp grated parmesan (about 40g) (half mixed in, half for topping)
- 100g mozzarella
- A few basil leaves, finely chopped
- Olive oil or butter (for cooking)
- Salt, pepper
Method
- Using a box grater (or food processor), grate the courgette.
- Heat a medium pan over medium-high heat. Add a little olive oil or butter.
- Add the courgette with a good pinch of salt. Let it cook undisturbed for 1–2 minutes, then stir. Cook for a few minutes until softened and some moisture has evaporated.
- Meanwhile, grate the garlic and parmesan.
- Add the grated garlic and tomato paste to the pan. Cook for 1–2 minutes.
- Stir in the balsamic vinegar, chickpeas, and half the parmesan. Cook for 2–3 minutes until the chickpeas are heated through. If the mixture seems dry, add a small splash of water.
- Taste and adjust the seasoning.
- Turn off the heat. Add the chopped basil, tear in the mozzarella and give it a stir. Then top with the remaining parmesan.
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