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Related Tags: zucchini(21) | chickpeas(2) Show More

Related Cookbooks: Artichoke to Za’atar by Greg Malouf and Lucy Malouf (2008)



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Sautéed Zucchini with Za’atar and Crispy Chickpeas

(Fine Cooking, August/September, 2010)

Couscous makes a nice bed for this simple side dish flavored with za’atar, a zesty Middle Eastern blend of spices and sesame seeds.
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On October 17, 2010, 7:28 am tracyfox said:

The revelation of the summer. The cornstarch treatment really transforms the chickpeas. Great hot or at room temperature. With a few chunks of tomato and a greek dressing, makes a great dinner salad. Tasty stuffed into a pita as well.


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