15 minutes
A delightful dish featuring crispy smashed zucchini topped with golden chickpeas and crunchy peanuts, all tied together with the bright notes of lime and aromatic spices.
Zucchini, trimmed and sliced into half-moons
0 lb
Jalapeño, halved, stemmed, and thinly sliced
each
Lime, zest and juice of one, the other cut into wedges
each
to taste
Extra Virgin Olive Oil, for cooking and drizzling
0.25 fluid ounces
Chickpeas, cooked, rinsed, and dried
0 oz
Roasted Peanuts
cups
Ground Sumac, or substitute with ground coriander or a coriander-based spice blend
teaspoons
1. Prepare Zucchini and Jalapeño
Trim the ends off each zucchini and slice them into thick half-moons. Gently smash each piece to break it open slightly. In a colander, toss the zucchini with jalapeño slices, the juice of one lime, and a sprinkle of salt.
2. Cook Chickpeas and Peanuts
Heat the olive oil over medium heat in a medium nonstick skillet. Add the chickpeas and peanuts to the pan, and cook for 5 to 10 minutes, stirring occasionally, until golden and crispy.
3. Season the Mixture
Grate in the lime zest, sprinkle in the sumac or your chosen spice blend, and add a pinch of salt. Stir everything until the chickpeas are evenly coated with the seasoning.
4. Assemble the Dish
Spread the smashed zucchini onto a serving platter, drizzle with more olive oil, and scatter the chickpea and peanut mixture over the top. Serve with lime wedges on the side for squeezing over the dish.
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