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

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<

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

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Courgettes with Chickpeas

Ingredients

Method

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