Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chickpea peach stuffed zucchini. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chickpea Peach Stuffed Zucchini is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Chickpea Peach Stuffed Zucchini is something which I’ve loved my entire life.
Zucchini are hollowed out and filled with a saute of onions, mushrooms, chickpeas, lemon juice, herbs and spices. All Reviews for Zucchini with Chickpea and Mushroom Stuffing. Thank you so much for watching Remember to SUBSCRIBE Please click the so you'll be notified about new videos Please click if you enjoyed this video!
To begin with this particular recipe, we must first prepare a few components. You can have chickpea peach stuffed zucchini using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chickpea Peach Stuffed Zucchini:
- Make ready 2 each Zucchini
- Get 1 cup Quinoa
- Make ready 1 each Peach
- Prepare 1 each Red Bell Pepper
- Prepare 1 cup Mushrooms
- Take 1/2 bunch Spinach
- Make ready 1/4 cup Carrots
- Take 1/4 bunch Cilantro
- Prepare 1 can Chick Peas
- Get 1 tbsp Canola Oil
- Get 3 clove Garlic
- Get 2 tbsp Honey
- Take 1/4 cup Almonds
- Prepare 3 tbsp Hot Sauce
- Make ready 2 each Lime
This recipe is vegan, gluten-free, easy to make and tastes amazing. Zucchinis are hollowed out and filled with a mix of onions, mushrooms, chickpeas, lemon juice, herbs and spices. A hearty vegan dish that is great to serve with a tomato sauce. Nutty chickpeas, almost sweet browned zucchini, cold garlicky yogurt, with an intense toum-like vibe, all together in each forkful is more complexity than I'd ever hoped to find in a plate of beans and yogurt.
Instructions to make Chickpea Peach Stuffed Zucchini:
- Preheat oven to 400°F
- Mix 1 tbsp oil, 2 tbsp hot sauce, 1 lime (juiced) in bowl and mix in can of chick peas
- Once chick peas well blended with spices lay flat on cookie sheet and place in oven.
- Roast chick peas for 40 min or until crunchy, stirring every 10 min.
- Cook quinoa on stove top with 1 lime (juiced) and 1 diced clove of garlic + additional spices to taste.
- Dice pepper, peaches, and mushrooms.
- Slice zucchini in half lengthwise and scoop out middle. Place on baking sheet and bake at 400°F until golden and slightly soft.
- Heat oil, hot sauce and honey in a pan, then add diced vegetables. Saute on low for a few min until heated and small amount of juices form. Add additional spices as needed to taste.
- Cover plate with small layer of spinach. Scoop desired amount quinoa on top of spinach. Place zucchini boat on quinoa and fill with desired amount roasted chick peas and lightly sautéd vegetables/peaches. Garnish with shredded carrots, sliced almonds and cilantro.
- Enjoy!
I made it again the next day, frying more zucchini and using the second half of the fried chickpeas. And as good as these zucchini-chickpea fritters taste, you can not ignore how great they are for you. Pulse the chickpeas in a food processor fitted with the blade attachment until they form a thick paste. Transfer to a large bowl and add the onion and zucchini. Continuing with my light and quick summer dishes Zucchini and chickpea pancakes.
So that is going to wrap it up with this exceptional food chickpea peach stuffed zucchini recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
