Grilled courgettes with chickpeas & marjoram
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Grilled courgettes with chickpeas & marjoram
Serves 4
Cooks In50 minutes plus soaking overnight
DifficultySuper easy
Nutrition per serving
Calories 281 14%
Fat 18.0g 26%
Saturates 4.3g 22%
Sugars 4.0g 4%
Protein 12.4g 25%
Carbs 17.1g 7%
Of an adult's reference intake
Ingredients
- 120 g dried chickpeas
- 3 courgettes
- 3-4 tablespoons extra virgin olive oil
- 50 g goat's cheese
- a few sprigs of fresh marjoram
- 1 lemon
Recipe From
Jamie Magazine
By Rodney Dunn
Method
- Soak the chickpeas in cold water overnight.
- Drain the chickpeas and place in a saucepan. Cover with cold water and bring to the boil over a high heat for about 45 minutes or until tender. Drain and set aside to cool.
- Thinly slice the courgettes lengthways. Heat a heavy frying pan or griddle pan over a high heat. Brush the courgettes with oil and chargrill for 1 to 2 minutes each side, until tender.
- Arrange the courgettes on a serving plate, scatter over the chickpeas, crumble over the goat’s cheese and pick over the marjoram.
- Season to taste, drizzle with the remaining oil and serve immediately, with lemon wedges for squeezing over.