Tamarind chickpea stuffed courgettes
- Portion size: Serves 2 (or 4 as a side)
- Hands-on time 15 min. Oven time 40 min
- Difficulty: easy
This stuffed courgette recipe is simple and serves two as a main or four as a side. Roasting courgettes enhances their sweetness, which is great for larger specimens, as they tend to have a subtler flavour. Tamarind and lime add zesty brightness to the creamy chickpeas in this easy dish.
Discover more of our favourite courgette recipes, including salads, fritters and more.
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Ingredients
- 2 large courgettes
- 1 tbsp olive oil
- 1 banana shallot, finely sliced into rings
- Finely grated zest and juice 1 lime
- 570g jar chickpeas
- 2 tbsp tamarind paste
- 2 garlic cloves, finely chopped or grated
- 10g coriander, stalks finely chopped and leaves roughly chopped
- Natural yogurt to serve (see Tips)
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Method
- Heat the oven to 180°C fan/gas 6. Top and tail the courgettes, then halve them lengthways. Score the cut sides of the courgettes in a criss-cross pattern, then put them in a roasting tin, cut-side up, drizzle with the oil and season with salt. Roast for 30 minutes.
- Meanwhile, put the shallot in a bowl with a pinch of salt, the lime juice (reserve the zest first) and 1 tbsp water. Set aside to quick-pickle, stirring now and then.
- Empty the jar of chickpeas (along with their liquid) into a large bowl. Stir in the tamarind, lime zest, garlic and coriander stalks. Season generously with salt. Spoon the chickpeas onto the courgettes and continue to roast for another 10 minutes or until the courgettes are completely tender.
- To serve, spoon over the yogurt and scatter over the pickled shallot and coriander leaves.
Nutrition
- 232kcals Calories
- 6.6g (0.9g saturated) Fat
- 12g Protein
- 25g (3.4g sugars) Carbs
- 11g Fibre
- 0.8g Salt
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