Fried Chickpeas with Zucchini (Courgette) and Yoghurt
Servings: 2
Calories: 443kcal
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Equipment
Ingredients
- 1 can (265 g) chickpeas (drained and rinsed, 1 can = dry weight ca. 265g)
- 3 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 small zucchini
- ½ bunch coriander or parsley
- ⅖ cup (100 ml) soy yoghurt
- Salt and pepper to taste
Instructions
- Rinse off the chickpeas, put them in a bowl and add 2 tbsp of olive oil.
- Take your potato masher (or fork if you don’t have one), give the chickpeas a good mashing.
- Heat up a frying pan and fry the chickpeas for about five minutes, until they have some colour. Add the soy sauce and vinegar to chickpeas.
- In the meantime, cut the zucchini into thin slices, sprinkle some olive oil on them and grill them for a couple of minutes.
- You could also use the same pan once the chickpeas have finished. Chop the coriander and add it to the yoghurt.
- Put the fried chickpeas on a plate, and layer the zucchini over the top.
- Add some salt and pepper to everything and drizzle a little yoghurt over to finish. Enjoy!
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Nutrition
Calories: 443kcal | Carbohydrates: 40g | Protein: 14g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 1153mg | Potassium: 587mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1352IU | Vitamin C: 36mg | Calcium: 172mg | Iron: 4mg