Clean Diet Zestful Zucchini and Chickpeas

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Serving Size: 4 ounce
Diets: Dairy Free, Diabetes Friendly, Egg Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian
Recipe adapted from:
Karin Adoni Ben-David
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This zucchini has a creamy texture thanks to tahini and chickpeas. Note: This recipe requires 2 large pans for 7-10 servings.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

  • In a pan or a wok add oil over medium heat and add garlic until softened, about a minute. Add zucchini, and turn up the heat slightly until tender and slightly brown, about 3-5 minutes. Add chickpeas and harissa paste and mix until all vegetables are covered in the golden paste.
  • To make tahini add a little bit of water and lemon juice until tahini paste thins out. Season to taste.

Cook Times

Active Prep15
Hands-On Cook12
Hands-Off Cook0
Passive0
Total Time27 minutes
Recipe Serving Size10 people

Ingredients

Ingredients

  • 2 clove garlic minced
  • 8 zucchini small, chopped into half moons
  • 28 ounce canned chickpeas drained and rinsed
  • 2 tablespoon harissa paste (or to taste – I like it spicy so would add a bit more)
  • 4 tablespoon tahini
  • 1 lemon
  • 2 tablespoon extra virgin olive oil

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives
Reheating/Serving Instructions
Heat in a sauté pan over medium heat until heated through.

Nutrition

Calories: 224kcal | Carbohydrates: 30g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 696mg | Fiber: 8g | Sugar: 8g | Vitamin A: 362IU | Vitamin C: 36mg | Calcium: 77mg | Iron: 3mg

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