Sautéed Zucchini & Chickpeas

Ingredients

• 1 tbsp Olive Oil
• 3.75 tbsp Butter
• 100 g Zucchini, washed grated
• 1/4 cup Chickpea, drained rinsed
• 1/4 tsp Salt
• 1/4 tsp Black Pepper, ground

Instructions

1. Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
2. Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
3. Add the chickpeas.
4. 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.
5. To transport: Cool then place in an airtight container.
6. 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.
7. 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.

Storage and Meal Prep Tips