Good Food: Alissa’s Courgette and Chickpea Stew

Chef Alissa Timoshkina, author of cookbook Salt and Time, shares how to prepare her delicious Courgette and Chickpea Stew.

Most ingredients can be easily purchased organically from local vendors and there is no meat in sight - which is great news for vegetarians and vegans.

Enjoy it for your next lunch, when you're pressed for time and in need of a quick and healthy fix.

Green Courgette and Chickpea Recipe

Recipe type: Lunch

Dietary guidelines: Vegetarian, Vegan

Serving size: 2-4

Prep time: 10 min

Cook time: 15-20 min

Ingredients:

2 tbsp of olive oil
1 onion, peeled and thinly sliced
4 garlic cloves
2 sticks of celery (optional)
2-3 large courgettes
1 tin of chickpeas, drained and rinsed
1 lemon, juice and zest
LOTS OF of parsley (She means it!)
Extra virgin olive oil for drizzling
1 pinch of sumac and/or chilli flakes

Method:

1. Heat up the olive oil in a frying pan with a lid.

2. Fry the onions with a generous pinch of sea salt flakes on medium heat for 8 minutes.

3. Add the finely diced or minced garlic and cook for another 3-4 minutes.

4. Cut the courgettes into semi-circles and add to the pan with another pinch of salt. Give them a good stir, cover with a lid and cook for 8-10 mins until they are soft.

5. Stir in the chickpeas, dress with lemon juice and zest.

6. Finely chop the parsley (Alissa likes to use stalks and leaves) and mix into the courgettes.

7. Take off heat.

8. To serve generously drizzle with olive oil, sprinkle with more parsley, chilli flakes and sumac.

Check out more of Alissa’s recipes here.

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