Zucchini & Garbanzos
Jeff was a bit worried about this Turkish recipe as it was so simple and had so few ingredients. Would it really be interesting to eat? The answer was a resounding ‘YES’ with this being the favorite of all the zucchini recipes we trialed. The important thing to remember in this simple of a recipe is to use the freshest and highest quality ingredients: be sure to used just harvested tiny zucchini and flat leaf parsley; be sure to cook your own dry garbanzos as the canned ones will taste like a can; be sure to only use the most flavorful extra-virgin olive oil. If you do this, success will be guaranteed. We adapted our version from one presented in Clifford Wright’s 2001 Mediterranean Vegetables. ¾ cup dry garbanzos, cooked until tender and drained Heat 2 tablespoons olive oil in a large heavy skillet over medium. When the oil has come to temperature ass in the zucchini, garlic, salt, pepper and cooked garbanzos. Sauté until the zucchini are slightly soft, about 20 minutes. Heat remaining olive oil in a small sauce pan over medium. When the oil comes to temperature add in the pepper flakes and cook, stirring constantly, for 45 seconds. Remove from heat. Toss seasoned oil and minced parsley with the garbanzos and zucchini. Serve hot or at room temperature. Archive |
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