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  • 4servings
  • 20minutes
  • 174calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 240 g chickpeas (canned. if uncooked, soak overnight then boil until soft)

  2. 240 g zucchini (courgettes)

  3. 1 teaspoon garlic , minced

  4. 10 ml lemon juice

  5. 1 teaspoon vinegar , white wine

  6. 2 teaspoons olive oil

  7. 2 teaspoons honey

  8. salt and pepper, to taste

  9. 1 teaspoon mixed spice , paste (actually calls for spice paste take note of recipe below)

  10. 1 teaspoon cayenne pepper

  11. 1 teaspoon paprika

  12. 1 teaspoon garlic powder

  13. 1 teaspoon peppercorn , ground

  14. 1 teaspoon cinnamon

  15. 1 teaspoon ground cumin

  16. 1 teaspoon fresh lemon juice

  17. 5 teaspoons olive oil

Instructions Jump to Ingredients ↑

  1. Blanch and refresh zucchini. Combine all ingredients and toss together.

  2. Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.

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