Clean Diet Zestful Zucchini and Chickpeas

Serving Size: 10 people

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.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time27

Recipe Serving Size10 people

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives

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

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.

Reheating Instructions

Heat in a sauté pan over medium heat until heated through.

Nutrition