Grilled Zucchini Ribbons with Chickpea Puree
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
379
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 297 mg | (7 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For Chickpea Puree
- ¾ cup extra virgin olive oil (divided)
- 1 tsp ground Cumin
- 3 cloves garlic cloves (peeled and minced)
- 3 cups canned chickpeas (drained / liquid reserved)
- 1 tsp coarse salt
- ½ tsp sweet paprika
- ⅛ tsp cayenne pepper (optional)
- salt (to taste)
- freshly ground Black pepper (to taste)
- For Zucchini
- 3 medium Zucchini (washed; trimmed and cut 1/4-inch thick lengthwise)
- 1 clove garlic cloves (peeled and minced)
- ¼ cup olive oil (plus extra to brush grill grate)
- 1 pinch paprika
- salt (to taste)
- freshly ground Black pepper (to taste)
- balsamic vinegar (to drizzle)
- ¼ cup Pumpkin seed to sprinkle (optional)
How healthy are the main ingredients?
chickpeasolive oilolive oilPumpkin seedgarlic clovegarlic clovePreparation steps
1.
For Chickpea Puree:
2.
Heat 1/4 cup oil in a large saucepan over medium-high heat. Add cumin and garlic; stir until fragrant, about 1 minute. Add chickpeas, salt, paprika and cayenne pepper. Saute for about 5 minutes, or until chickpeas darken.
3.
Pour reserved chickpea liquid into a 2-cup measuring cup. If necessary, add enough water to measure 2 cups even. Add liquid to chickpea mixture and bring to a boil. Reduce heat and simmer, stirring frequently until chickpeas begin to soften, about 8 to 10 minutes.
4.
Pour chickpea mixture into mesh strainer set over a pan or bowl; reserve chickpea liquid. Transfer chickpea mixture to the bowl of a food processor; add 3/4 cup of reserved chickpea liquid and remaining oil. Puree until smooth. Season to taste with salt and pepper. Cool.
5.
For Grilled Zucchini:
6.
Prepare the grill for direct grilling and preheat to high. If using a grill basket heat that also.
7.
In a small nonreactive bowl, combine garlic, 1/4 cup oil, paprika, salt and pepper. Stir to incorporate.
8.
Brush the zucchini with the oil mixture. Arrange the zucchini the hot grate or in the grill basket, and grill for 3 to 5 minutes per side, or until softened.
9.
To Serve:
10.
Spread chickpea puree on a serving platter and arrange grilled zucchini on top. Season with salt and pepper. Drizzle with balsamic vinegar and sprinkle with pumpkin seeds. Can be served warm or cold.
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