Courgettes with Chickpeas

Name: Courgettes with Chickpeas
Yield: Makes 2 portions
Ingredients: hemp hearts; chopped toasted nuts; 4–5 tablespoons tahini (sesame paste); 4–5 tablespoons tahini (sesame paste); 1 garlic clove, grated; salt and freshly cracked black pepper; salt and freshly cracked black pepper; 4 tablespoons olive oil; ½ tablespoon turmeric; 1 tablespoon maple syrup; 1 tablespoon harissa paste (optional); toasted sourdough, to serve; fresh herbs of your choice, to serve (optional); 100 g (3½ oz) baby spinach leaves; 240 g (8½ oz/1 cup) drained tinned chickpeas (garbanzos); 240 g (8½ oz/1 cup) drained tinned chickpeas (garbanzos); 4 large courgettes (zucchini); 4 large courgettes (zucchini)

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

Since I started hedgehogging my veggies before roasting, a whole new flavour world has opened up. The way the marinade and spices can dig into them changes everything!

Ingredients

4 large courgettes (zucchini)
240 g (8½ oz/1 cup<

Savoury
Vegan

Method

Preheat the oven to 180°C (350°F/Gas 4) and line a baking (cookie) sheet with baking parchment.

To hedgehog the courgettes, cut them in half lengthways. Cut the flesh of each half lengthways into quarters without cutting through the skin. Then make 8–10 cuts across the flesh to