Chickpea Bake With Courgettes & Crème Fraîche

Chickpea Bake With Courgettes & Crème Fraîche

This is ridiculously delicious! You absolutely have to make this dinner. Serve with wilted greens and a citrusy salad. So good! The cream here is naughty and really works well with the chickpeas. You could try doing this with a tomato base instead of the cream. I think that would also be nice.

Looking for more bean recipes? Check out my others here.

Serves 2

Ingredients:

For the courgettes:

2 tbsp extra virgin olive oil

1 medium courgette, cut into 1.5cm circles

Salt and pepper

For the chickpeas:

1+7 tbsp extra virgin olive oil

25g basil

1 sprig rosemary

Juice and zest 1/2 lemon

2 garlic cloves, thinly sliced

350g chickpeas (I also used jarred variety from Bold Bean where I used the water and included this in the weight, I wouldn’t do that with tinned as I don’t think the water is as nice)

2 tbsp crème fraîche

25g hard cheese

Preheat the grill to 220C degrees.

Add 2 spoons olive oil to a small baking tray along with the courgette. Season well and mix everything together. Grill for 25mins until golden.

Add basil, rosemary leaves, 7 tbsp olive oil, lemon juice to a blender and blitz for 20secs.

Set a frying pan to a medium heat and add 1tbsp oil and garlic. Fry for 1 min and remove from heat.

Pour in chickpeas, herby oil, crème fraîche and season in salt and pepper. Mix together and pour over the courgette tray. Grate over lemon’s zest and cheese.

Grill for 8mins or until golden on top. Serves straight away.

Watch me make the recipe here!