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Grilled courgettes with chickpeas & marjoram

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


  • 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


  1. Soak the chickpeas in cold water overnight.
  2. 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.
  3. 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.
  4. Arrange the courgettes on a serving plate, scatter over the chickpeas, crumble over the goat’s cheese and pick over the marjoram.
  5. Season to taste, drizzle with the remaining oil and serve immediately, with lemon wedges for squeezing over.

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