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Zucchini and Chickpea Skillet with Feta | Quick After-Work Meals
(0)
20 min
Quick
Knuspr-Küche
In nur 20 Minuten auf dem Tisch: Knusprig angebratene Zucchini und Kichererbsen treffen auf fruchtige Kirschtomaten, cremigen Feta und frische Minze. Ein aromatisches, leichtes Feierabendgericht voller mediterraner Aromen.
Ingredients
Preparation method
Preparation
Wash the zucchini, quarter lengthways and cut into approx. 1 cm thick slices. Halve the red onion and cut into thin strips. Finely chop the garlic cloves. Wash and halve the cherry tomatoes.
Drain the chickpeas in a colander, rinse thoroughly with cold water and drain well. Wash the lemon in hot water, finely grate some zest and squeeze the juice of half a lemon. Wash and roughly chop the mint.
Cooking in the skillet
Heat the olive oil in a large skillet over medium-high heat. Add the onion strips and zucchini slices and fry for approx. 5–6 minutes until golden brown all over.
Chef's tip
For extra crispiness, pat the chickpeas thoroughly dry with paper towels before frying.
Leftovers can easily be enjoyed cold the next day as a Mediterranean salad or wrapped up to go.
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