Patty Pan Squash and Chickpeas Recipe

Looking for an easy Patty Pan Squash and Chickpeas recipe? Learn how to make Patty Pan Squash and Chickpeas using healthy ingredients.


Submitted by tarall10

Makes 4 servings



http://chocolateandzucchini.com/archives/2009/08/roasted_patty_pan_squash_and_herbed_chickpeas.php

Recipe Ingredients for Patty Pan Squash and Chickpeas

1 cup dried chickpeas, s
1 cups zucchini
1 tbsp olive oil
1 tsp salt
1 cup chives
1 cup fresh cilantro
1 tbsp fresh mint
1 anchovies
1 tsp cayenne pepper
1 tsp lemon zest
1 teaspoons lemon juice
1 freshly ground black pepper

Recipe Directions for Patty Pan Squash and Chickpeas

  1. Place the soaked and rinsed chickpeas in a saucepan, add cold water to cover by about 2-3 cm (1 inch), and bring to a simmer over high heat. Lower the heat to medium and simmer for 45 to 60 minutes, until the chickpeas are tender but not mushy. As the chickpeas cook, add a little more water if the level runs low, and skim any foam or impurities that may rise to the surface. Let cool to room temperature in the cooking liquid, then drain.

  2. (The chickpeas may be cooked up to a day ahead. Once at room temperature, cover and transfer to the fridge, still in the cooking liquid. Alternatively, you can use canned chickpeas, drained, rinsed, and drained again; you'll need about 2 cups.)

  3. Preheat the oven to 200C (400F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accomodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool.

  4. While the patty pan squash is roasting, combine the herbs, anchovies, cayenne pepper, lemon peel, verjuice, black pepper, and a drizzle of olive oil in the bowl of a mini-chopper, and pulse until more or less smooth. (Alternatively, you can chop the herbs and anchovies finely by hand, and combine the dressing in the salad bowl.)

  5. Toss the cooled and drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. (You can also toss everything together in the salad bowl, but the sections of patty pan may get a bit squooshed then; it doesn't matter from a gustatory perspective, but it will be a bit less presentable.)

Categories

First Course

Nutrition Facts
Serving Size 108.4g
Amount Per Serving
Calories
234
Calories from Fat
64
% Daily Value*
Total Fat
7.1g
11%
Saturated Fat
0.9g
5%
Trans Fat
0.0g
Cholesterol
4mg
1%
Sodium
783mg
33%
Potassium
614mg
18%
Total Carbohydrates
32.6g
11%
Dietary Fiber
9.7g
39%
Sugars
6.2g
Protein
12.0g
Vitamin A 23% Vitamin C 28%
Calcium 9% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • High in dietary fiber
  • High in manganese
  • High in vitamin C
  •   Bad points
  • High in sodium
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