Name: Courgette and chickpeas with preserved lemon and mint
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 tbsp Olive oil; 1 Large yellow courgettes cut into 1cm diced cubes; 400 g Jumbo chickpeas, jarred or cooked from dried; 1 tsp Cumin seeds; ½ tsp Turmeric; ½ tsp Chilli powder/Chilli flakes or Paprika; 1 Large preserved lemon, cut into quarters, pith removed and the skin sliced into thin slivers; Handful of mint, leaves shredded into thin strips; Salt and pepper; Juice of1/2 lemon to serve; Extra virgin olive oil to drizzle on before serving

DifficultyBeginner

Courgettes and chickpeas with preserved lemon and mint, a dish that feels both refreshing and deeply satisfying, it can me used as a side, part of a mezze or simply eaten on it's own. Mediterranean at heart with a north African edge.

Prep Time5 minsCook Time15 minsTotal Time20 mins

3 tbsp Olive oil

1 Large yellow courgettes cut into 1cm diced cubes

400 g Jumbo chickpeas, jarred or cooked from dried

1 tsp Cumin seeds

½ tsp Turmeric

½ tsp Chilli powder/Chilli flakes or Paprika

1 Large preserved lemon, cut into quarters, pith removed and the skin sliced into thin slivers

Handful of mint, leaves shredded into thin strips

Salt and pepper

Juice of1/2 lemon to serve

Extra virgin olive oil to drizzle on before serving

Heat the oil in a large frying pan and when it's hot add the cumin seeds and stir around for a minute or two.

Add the courgette and fry for 8-10 mins until starting to colour.

Add the spices and stir through for 1 minute.

Add the chickpeas and stir through to warm up and coat in all the oily spices.

Add the preserved lemons and stir through for a minute then remove from the heat.

Stir through the chopped mint and season to taste.

Serve with the fresh lemon squeezed all over and a drizzle of extra virgin olive oil.

CategoryBeans, Dried pulses, Meditteranean, Seasonal, Sides, Vegan, Vegetarian

Ingredients