Roasted Zucchini + Spiced Chickpeas on Garlic-Cream Sauce
Where I live, in Toronto, we’re in the transitional period between seasons and I find myself craving warming things and refreshing things at the same time? Like all in one? It’s confusing. But I think this dish perfectly satisfies both.
The zucchini gets roasted to perfection and paired with warm chickpeas seasoned with loads of cumin and sumac. Both get layered on a bed of garlicky cream sauce and topped with fresh parsley and bright, pickled shallots.
Watch me make it here!
Servings: 2-4
Time: ~45 minutes
Ingredients
1 shallot, thinly sliced.
½ lemon
2 tbsp apple cider vinegar
½ tsp sugar
2-3 medium-small zucchini
1 540 mL can chickpeas
1 tsp cumin
½ tsp sumac
¼ cup + 1 ½ tbsp olive oil, divided
½ tsp coriander seeds
1 garlic clove, sliced
1 tsp paprika
1 cup labneh or extra creamy greek yogurt
1 cup fresh herbs (I’m using parsley), chopped
Salt
Instructions
Preheat your oven to 425F.
Meanwhile, make the pickled shallots. In a small bowl, add shallots and season with a generous pinch of salt. Toss to coat. Cover with apple cider vinegar, juice of half a lemon, and sugar. Mix and set in a cool place on your counter.
Next, cut + prep the zucchini. Start by cutting each zucchini in half, length-wise. Then, using a small paring knife, score each half by making shallow, diagonal cuts on the surface. Season the scored zucchini halves with ½ tbsp salt. Set aside.
Meanwhile, prepare the chickpeas. Start by straining and rinsing the beans. Then, using a clean dishcloth, dry them before transferring to a baking sheet. Once on the sheet, season with 1 tbsp olive oil, cumin, sumac and a pinch of salt. Toss to coat and set aside.
By now your oven should be preheated. Using a paper towel, dab the salted zucchini halves to absorb any water that’s been drawn out by the salt. Lay the zucchini scored-side down on a seasoned cast iron, leaving a little space between each. If you have a weighted press, place it on top to ensure even cooking. But skip if you don’t have one! Put the pan in the oven, along with your seasoned chickpeas, and let cook.
After about 10 minutes, give the chickpeas a toss and rotate the cast iron pan 180 degrees to encourage even cooking.
After another 10 minutes, check your chickpeas. If they are crispy, remove and set aside. Move the cast iron to the center of the oven and let cook for another 10-20 minutes, or until the zucchini is soft in the center but golden brown and crispy on the surface.
While the zucchini finishes cooking, start making the garlic-cream sauce. In a medium, heat-proof bowl, add coriander seeds, sliced garlic and paprika. Heat ½ cup olive oil in a small saucepan on medium heat until it is hot but not smoking. You’ll know it’s ready when you can add a coriander seed and it starts bubbling around the spice, frying it. Remove from heat and pour over spices. Stir to cool. Spread the labneh, or yogurt, on a serving plate and top with the spiced oil.
If you haven’t already, remove the zucchini from the oven. Lay them on top of the garlic-cream sauce. Cover in spiced chickpeas and top with parsley and pickled shallots. Enjoy!
Tag me if you make it @stefsdinnerdate <3