Ingredients
-
240
-
240
-
1
-
10
-
1
-
2
-
2
-
-
1
-
-
1
-
1
-
1
-
1
-
1
Directions
Moroccan Chickpea & Zucchini Salad (Africa), from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for showcook com Added for WZT Preparation time assumes that the chickpeas are canned or cooked , This was really good Nice use for all the garden zucchini ripe just now I took other reviewers’ advice and used half the cayenne (thinking that I could add it back if needed) I made the spice paste using half of all the ingredients and found that I had more than enough for making this recipe with this amount (in fact, I have approximately 1 tsp left to make another batch soon) I did blanche the zucchini in boiling water for about 1 minute after it came back up to a boil then shocked it in ice water to stop the cooking process Worked fine Healthy, nutritious, easy, full of extra protein What more could you ask?! Thanks , Thanks for a delicious and different way to use zucchini! I double the recipe, using a 15 oz can of chickpeas, and one zucchini and one summer squash (I didn’t blanch them, and the texture was fine) It wasn’t too spicy, and I served it with whole wheat pita – yum!
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Steps
|
1
Done
|
Blanch and Refresh Zucchini. Combine All Ingredients and Toss Together. |
|
2
Done
|
Spice Paste: Combine All the Spice Paste Ingredients and Fry to Develop Flavours. Refrigerate. |
