MediterraneanStarterVegetarian

Zucchini Boats With Chickpeas In Tomato Hummus Recipe

Name: Zucchini Boats With Chickpeas In Tomato Hummus Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 green zucchini; 8 -10 button mushrooms - chopped finely; 1/2 cup onions - finely chopped; 1 tomato - finely chopped; 2 cloves garlic - minced; 1/2 teaspoon dried oregano; 2 tablespoons parsley leaves; 1 teaspoon red chilli flakes; 1/2 black pepper powder; extra virgin olive oil - as needed; 1/2 cup kala chana (brown chickpeas) - overnight soaked & cooked; 2 tablespoons lemon juice; 1/2 red chilli powder; salt - to taste; 2 cloves garlic; 2 tablespoons tahini; 1/2 teaspoon black pepper powder; 1/2 teaspoon cumin seeds (jeera); 2 byadagi dried chillies; 1 cup kala chana (brown chickpeas) - soaked overnight and cooked; 2 tablespoons lemon juice; 3 tablespoons extra virgin olive oil; 3 -4 sun dried tomatoes - (optional); 1/2 cup tomatoes - chopped; salt - to taste; extra virgin olive oil - as needed

A vegetarian Mediterranean recipe with green zucchini, -10 button mushrooms - chopped finely, onions - finely chopped. Ready in 1h 10m, serves 4.

Curated byChloe Papadopoulos🇬🇷

Calories

1110kcal

Estimated Cost

₹650-800

Carbs133g

Protein44g

Fats44g

Servings Scaler

Instructions

22 steps

1
To cook these Zucchini Boats With Chickpeas In Tomato Hummus Recipe, get prep with all the ingredients including soaking of chickpeas overnight and pressure cooking them until done
green zucchini(2)tomato - finely chopped(1)kala chana (brown chickpeas) - overnight soaked & cooked(1/2 cup)kala chana (brown chickpeas) - soaked overnight and cooked(1 cup)
2
Take 1/2 cup cooked chickpeas and drain out excess water using a towel
kala chana (brown chickpeas) - overnight soaked & cooked(1/2 cup)kala chana (brown chickpeas) - soaked overnight and cooked(1 cup)
3
In a mixing bowl, add chickpeas, lemon juice, salt, chilli powder and 1 tablespoon of oil and leave it on the counter for half an hour to marinate well
red chilli flakes(1 teaspoon)black pepper powder(1/2)tablespoons lemon juice(2)red chilli powder(1/2)salt - to tasteblack pepper powder(1/2 teaspoon)tablespoons lemon juice(2)salt - to taste
4
Bake this in a 150 degrees Celsius preheated Oven for 45 minutes by stirring in between to ensure an even bake
5
Set this aside
6
In a pan, heat a teaspoon of oil, add cumin and red chillies and fry until fragrant
red chilli flakes(1 teaspoon)red chilli powder(1/2)cumin seeds (jeera)(1/2 teaspoon)byadagi dried chillies(2)
7
Take it out onto a plate
8
Now add some more oil and add 1/2 cup chopped tomatoes and cook it until it is reduced and water evaporated
-10 button mushrooms - chopped finely(8)onions - finely chopped(1/2 cup)tomato - finely chopped(1)-4 sun dried tomatoes - (optional)(3)tomatoes - chopped(1/2 cup)
9
Let this cool down to room temperature
10
In a food processor/ blender add all the ingredients for the spicy tomato hummus except the olive oil and chickpeas
tomato - finely chopped(1)extra virgin olive oil - as neededtablespoons extra virgin olive oil(3)extra virgin olive oil - as needed
11
Once the other ingredients are blended, add chickpeas and olive oil and blend until smooth
extra virgin olive oil - as neededtablespoons extra virgin olive oil(3)extra virgin olive oil - as needed
12
Slit the zucchinis into half lengthwise and scoop out the flesh in the middle to create a cavity
green zucchini(2)
13
Preheat the oven to 170 degrees Celsius and bake the zucchinis (cut side facing upwards) with a drizzle of oil for 15 minutes and rest it on the kitchen counter
green zucchini(2)
14
Prepare all the remaining ingredients and cutting the vegetables
15
Also cut the scooped out zucchini into tiny pieces and set aside
green zucchini(2)
16
In a pan heat some oil add garlic, onions and a pinch of salt and cook for a minute, now add chopped tomatoes and let it soften
-10 button mushrooms - chopped finely(8)onions - finely chopped(1/2 cup)tomato - finely chopped(1)cloves garlic - minced(2)salt - to tastecloves garlic(2)-4 sun dried tomatoes - (optional)(3)tomatoes - chopped(1/2 cup)salt - to taste
17
Add the chopped mushrooms and chopped zucchini from the boats
green zucchini(2)-10 button mushrooms - chopped finely(8)onions - finely chopped(1/2 cup)tomato - finely chopped(1)tomatoes - chopped(1/2 cup)
18
Let this cook until everything softens and comes together
19
Season with oregano, parsley, chilli flakes, pepper and salt
dried oregano(1/2 teaspoon)tablespoons parsley leaves(2)red chilli flakes(1 teaspoon)black pepper powder(1/2)red chilli powder(1/2)salt - to tasteblack pepper powder(1/2 teaspoon)salt - to taste
20
Let this mixture cool down
21
Now fill each boat with hummus, and the sautéed veggies and bake for a further 8-10 minutes on 170 degrees Celsius
22
Serve Zucchini Boats With Chickpeas In Tomato Hummus Recipe topped with crunchy baked chickpeas along with Watermelon Margarita and Bruschetta with bell peppers and mint coriander recipe to welcome your guests, or during snack time
green zucchini(2)tomato - finely chopped(1)black pepper powder(1/2)black pepper powder(1/2 teaspoon)

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Recipe Source: archanaskitchen.com

MediterraneanStarterVegetarian

Zucchini Boats With Chickpeas In Tomato Hummus Recipe

A vegetarian Mediterranean recipe with green zucchini, -10 button mushrooms - chopped finely, onions - finely chopped. Ready in 1h 10m, serves 4.

Curated byChloe Papadopoulos🇬🇷

Cook Time1h 10m

Calories

1110kcal

Est. Cost₹650-₹800

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

133g(48%)

Protein

44g(16%)

Fats

44g(36%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

22 steps

1
To cook these Zucchini Boats With Chickpeas In Tomato Hummus Recipe, get prep with all the ingredients including soaking of chickpeas overnight and pressure cooking them until done
green zucchini(2)tomato - finely chopped(1)kala chana (brown chickpeas) - overnight soaked & cooked(1/2 cup)kala chana (brown chickpeas) - soaked overnight and cooked(1 cup)
2
Take 1/2 cup cooked chickpeas and drain out excess water using a towel
kala chana (brown chickpeas) - overnight soaked & cooked(1/2 cup)kala chana (brown chickpeas) - soaked overnight and cooked(1 cup)
3
In a mixing bowl, add chickpeas, lemon juice, salt, chilli powder and 1 tablespoon of oil and leave it on the counter for half an hour to marinate well
red chilli flakes(1 teaspoon)black pepper powder(1/2)tablespoons lemon juice(2)red chilli powder(1/2)salt - to tasteblack pepper powder(1/2 teaspoon)tablespoons lemon juice(2)salt - to taste
4
Bake this in a 150 degrees Celsius preheated Oven for 45 minutes by stirring in between to ensure an even bake
5
Set this aside
6
In a pan, heat a teaspoon of oil, add cumin and red chillies and fry until fragrant
red chilli flakes(1 teaspoon)red chilli powder(1/2)cumin seeds (jeera)(1/2 teaspoon)byadagi dried chillies(2)
7
Take it out onto a plate
8
Now add some more oil and add 1/2 cup chopped tomatoes and cook it until it is reduced and water evaporated
-10 button mushrooms - chopped finely(8)onions - finely chopped(1/2 cup)tomato - finely chopped(1)-4 sun dried tomatoes - (optional)(3)tomatoes - chopped(1/2 cup)
9
Let this cool down to room temperature
10
In a food processor/ blender add all the ingredients for the spicy tomato hummus except the olive oil and chickpeas
tomato - finely chopped(1)extra virgin olive oil - as neededtablespoons extra virgin olive oil(3)extra virgin olive oil - as needed
11
Once the other ingredients are blended, add chickpeas and olive oil and blend until smooth
extra virgin olive oil - as neededtablespoons extra virgin olive oil(3)extra virgin olive oil - as needed
12
Slit the zucchinis into half lengthwise and scoop out the flesh in the middle to create a cavity
green zucchini(2)
13
Preheat the oven to 170 degrees Celsius and bake the zucchinis (cut side facing upwards) with a drizzle of oil for 15 minutes and rest it on the kitchen counter
green zucchini(2)
14
Prepare all the remaining ingredients and cutting the vegetables
15
Also cut the scooped out zucchini into tiny pieces and set aside
green zucchini(2)
16
In a pan heat some oil add garlic, onions and a pinch of salt and cook for a minute, now add chopped tomatoes and let it soften
-10 button mushrooms - chopped finely(8)onions - finely chopped(1/2 cup)tomato - finely chopped(1)cloves garlic - minced(2)salt - to tastecloves garlic(2)-4 sun dried tomatoes - (optional)(3)tomatoes - chopped(1/2 cup)salt - to taste
17
Add the chopped mushrooms and chopped zucchini from the boats
green zucchini(2)-10 button mushrooms - chopped finely(8)onions - finely chopped(1/2 cup)tomato - finely chopped(1)tomatoes - chopped(1/2 cup)
18
Let this cook until everything softens and comes together
19
Season with oregano, parsley, chilli flakes, pepper and salt
dried oregano(1/2 teaspoon)tablespoons parsley leaves(2)red chilli flakes(1 teaspoon)black pepper powder(1/2)red chilli powder(1/2)salt - to tasteblack pepper powder(1/2 teaspoon)salt - to taste
20
Let this mixture cool down
21
Now fill each boat with hummus, and the sautéed veggies and bake for a further 8-10 minutes on 170 degrees Celsius
22
Serve Zucchini Boats With Chickpeas In Tomato Hummus Recipe topped with crunchy baked chickpeas along with Watermelon Margarita and Bruschetta with bell peppers and mint coriander recipe to welcome your guests, or during snack time
green zucchini(2)tomato - finely chopped(1)black pepper powder(1/2)black pepper powder(1/2 teaspoon)