Ceci, chana, garbanzo, chickpea…so many names, so little time to create all the possibilities inherent in this delicious, meaty bean. Different cultures have claimed this luscious legume as their own in unique and flavorful dishes, but this pea is a popular favorite for all. Think of the chickpea like a blank canvas, eager and yearning for color and flavor. It loves the color and acidity of tomatoes, the humble zucchini as a foundation, and almost any combination of heady, savory spices.
Chickpeas can be chopped and mashed to make a sandwich filling, soaked and ground up to make falafel, tossed into soups and salads, or sautéd with spices and tomatoes, like we've done here, to make a wonderful accompaniment to a seasonal favorite, zucchini. Grilling brings out the best in zucchini and pairing it with chickpeas brings out the best in us when we eat them as a healthy, nutritious meal.
To make the chickpeas, heat 2 tablespoons of oil in a medium pan over medium heat. Add onion and salt, and cook until onions are translucent and soft, about 8 to 10 minutes. Add the ginger and spices. Cook for another couple of minutes until the spices become aromatic. Stir in the chickpeas, tomatoes, and about 1/4 cup of water. Simmer for 10 minutes then add lemon juice. Taste and adjust seasonings.
To make the grilled zucchini, preheat grill on medium-high heat. Whisk together the remaining 2 tablespoons of oil and the remaining 1 teaspoon of salt in a large bowl. Add zucchini spears and gently toss to coat. Arrange the cut zucchini in a grill pan or directly on a lightly oiled grill. Grill for about 5 to 8 minutes on each side. Zucchini is done when tender and golden, but still slightly firm. To serve, arrange the zucchini spears on a plate, top with chickpeas
To make the chickpeas, heat 2 tablespoons of oil in a medium pan over medium heat. Add onion and salt, and cook until onions are translucent and soft, about 8 to 10 minutes. Add the ginger and spices. Cook for another couple of minutes until the spices become aromatic. Stir in the chickpeas, tomatoes, and about 1/4 cup of water. Simmer for 10 minutes then add lemon juice. Taste and adjust seasonings.
To make the grilled zucchini, preheat grill on medium-high heat. Whisk together the remaining 2 tablespoons of oil and the remaining 1 teaspoon of salt in a large bowl. Add zucchini spears and gently toss to coat. Arrange the cut zucchini in a grill pan or directly on a lightly oiled grill. Grill for about 5 to 8 minutes on each side. Zucchini is done when tender and golden, but still slightly firm. To serve, arrange the zucchini spears on a plate, top with chickpeas
