Directions:
- Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
- Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
- Add the chickpeas.
- Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper.
- To transport: Cool then place in an airtight container.
- To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
- Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.17 Kcal (331 kJ) | ||
| Calories from fat | 58.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 10% | |
|---|---|---|---|
| Cholesterol | 8.06mg | 3% | |
| Sodium | 3.94mg | 0% | |
| Potassium | 460.17mg | 10% | |
| Total Carbs | 3.06g | 1% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 3.06g | 6% | |
| Vitamin C | 34mg | 57% | |
| Iron | 1mg | 6% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 73.65 Kcal (308 kJ) | ||
| Calories from fat | 54.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 10% | |
|---|---|---|---|
| Cholesterol | 7.5mg | 3% | |
| Sodium | 3.67mg | 0% | |
| Potassium | 428.07mg | 10% | |
| Total Carbs | 2.84g | 1% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 2.84g | 6% | |
| Vitamin C | 31.6mg | 57% | |
| Iron | 0.9mg | 6% | |
| Calcium | 20.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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