Sautéed Zucchini & Chickpeas

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 30 g butter
• 800 g zucchini, washed, coarsely grated
• 2 (300 g) cans chickpeas, drained, rinsed
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
• 2 add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
• 3 add the chickpeas.
• 4 place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. taste, and season with salt and pepper.
• 5 to transport: cool then place in an airtight container.
• 6 to re-heat: heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
• 7 microwave reheating: spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.