Grilled Zucchini Ribbons with Chickpea Puree

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Grilled Zucchini Ribbons with Chickpea Puree
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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)
Calorie379 cal.(18 %)
Protein13 g(13 %)
Fat25 g(22 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E6.6 mg(55 %)
Vitamin K24.8 μg(41 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.2 mg(14 %)
Folate23 μg(8 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium297 mg(7 %)
Calcium104 mg(10 %)
Magnesium85 mg(28 %)
Iron4.1 mg(27 %)
Iodine8 μg(4 %)
Zinc1.9 mg(24 %)
Saturated fatty acids3.8 g
Uric acid225 mg
Cholesterol0 mg
Complete sugar5 g

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
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)

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.

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