1. Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam. 2. Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned. 3. Add the chickpeas. 4. Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper. 5. To transport: Cool then place in an airtight container. 6. To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through. 7. Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through. ---------------------------------------------------------------------------
Nutrition
Ingredients
