Grilled Zucchini Ribbons with Chickpea Puree

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Grilled Zucchini Ribbons with Chickpea Puree
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
505
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie505 kcal(24 %)
Protein10.17 g(10 %)
Fat42.31 g(36 %)
Carbohydrates27.31 g(18 %)
Sugar added0 g(0 %)
Roughage7.74 g(26 %)
Vitamin A43.55 mg(5,444 %)
Vitamin D0 μg(0 %)
Vitamin E0.44 mg(4 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.88 mg(24 %)
Vitamin B₆0.3 mg(21 %)
Folate167.46 μg(56 %)
Pantothenic acid0.47 mg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19.44 mg(20 %)
Potassium542 mg(14 %)
Calcium65.54 mg(7 %)
Magnesium84.61 mg(28 %)
Iron3.32 mg(22 %)
Zinc1.97 mg(25 %)
Saturated fatty acids5.69 g
Cholesterol0 mg

Ingredients

for
6
For Chickpea Puree
¾ cup extra virgin olive oil (divided)
1 teaspoon ground Cumin
3 cloves garlic (peeled and minced)
3 cups canned chickpeas (drained / liquid reserved)
1 teaspoon coarse salt
½ teaspoon sweet paprika
teaspoon 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 (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 seedgarlicgarlic

Preparation 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.