Thursday, 9 August 2012

Chickpeas with chili & zucchini

I felt like having something spicy and light for supper, so I prepared precooked chick peas with the vegetables I had at home.


1 chopped clove of garlic
1 red onion, chopped
1 small zucchini in small cubes
1 red cut into cubes
about 3 cm of fresh red chili, thinly sliced
olive / canola oil for frying

(I added also the rest of a bit dry Romano lettuce, finely sliced)
0.5 tsp ground cumin

0.5 teaspoon of ground coriander
0.5 teaspoon of turmeric
some freshly ground pepper
add salt & fresh herbs to taste

  • Fry onion, garlic and the thinly sliced chili in oil
  • Add zucchini and red pepper pepper, fry and stir a few minutes.
  • Add cumin, coriander, turmeric, pepper and salt.
  • Add precooked chick peas, and fry for a few minutes.
  • Finally, add Romano salad, stir about one minute.
  • Garnish with fresh herbs.

Bon appetit!


  1. This looks like a delicious dish, a nice light dish for a summer night. I love the colors that are in this dish.
    Thank you for stopping by my blog. I hope you will come back.

    1. Thank you Dawn! I'll surely come by again, not only for the delicious Caramellizided Apple Cake, but also to be inspired by your other sweet treats!
      And good luck with the Grazy Cooking Challenge!!!


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