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Roasted Courgettes With Chickpeas
Crispy chickpeas and roast courgette with a minty yoghurt dip. This recipe is so simple and easy.
Ingredients
Ingredients
- courgettes, sliced 1cm (0.5”) thick
- tin of chickpeas, drained + rinsed
- olive oil
- garlic cloves, minced
- dried Italian herbs
- lemon, zest + juice
- salt + pepper
- chilli flakes
- fresh mint, chopped
- coconut yoghurt
Method
- 1
Preheat the oven to 180°C fan / 400°F.
- 2
Place the courgette and chickpeas on a baking tray. Toss with 2 tablespoons of olive oil, 2 minced garlic cloves, Italian herbs, zest from the lemon, 0.5 teaspoon of salt and a good pinch of pepper.
- 3
Roast in the oven for 25 minutes until the courgettes are tender and golden.
- 4
Meanwhile, in a small bowl combine the coconut yoghurt with 1 teaspoon of lemon juice, the remaining minced garlic clove, half of the chopped mint and 1 teaspoon of olive oil.
- 5
Remove the baking tray from the oven and toss the courgettes and chickpeas with 1 tablespoon of lemon juice. Serve with the chilli flakes, the remaining fresh mint and the coconut yoghurt dip.
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