Sautéed Zucchini & Chickpeas

1. 1

   Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.

2. 2

   Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.

3. 3

   Add the chickpeas.

4. 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. 5

   To transport: Cool then place in an airtight container.

6. 6

   To re-heat: Heat sauteed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.