Ariso Recipes
Stuffed Zucchini Boats with Spiced Chickpeas and Tomato Hummus
Last update date: February 24, 2012
Step into the realm of Stuffed Zucchini Boats with Spiced Chickpeas and Tomato Hummus. This dish is a harmonious blend of exquisite flavors, featuring Zucchini, green, Button mushrooms. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.1 hour and 10 minutes
Mediterranean
Ariso Intelligence
Looks Clean
All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To prepare these stuffed zucchini boats with spiced chickpeas and tomato hummus, start by gathering all the ingredients. ensure the chickpeas are soaked overnight and pressure cooked until tender.
2
Take 1/2 cup of the cooked chickpeas, drain excess water using a towel, and place them in a mixing bowl. add lemon juice, salt, red chili powder, and 1 tablespoon of olive oil. allow them to marinate for half an hour.
3
Preheat your oven to 150 degrees celsius. spread the marinated chickpeas on a baking tray and bake for 45 minutes, stirring occasionally for even baking. set aside.
4
In a pan, heat a teaspoon of olive oil. add cumin seeds and green chilies. saut„© until fragrant. remove from the pan and set aside.
5
In the same pan, add more olive oil and chopped tomatoes. cook until the tomatoes reduce and the water evaporates. let this mixture cool to room temperature.
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