ZUCCHINE E CECI - BRAISED ZUCCHINI WITH CHICKPEAS

Zucchinis (courgettes) are so incredibly versatile and we love cooking and eating them lots of different ways. This is one of our favourite zucchini dishes that we want to share with you. Perfect for lunch or dinner, topped with a fried or soft boiled egg and some crusty bread on the side.

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Ingredients (Serves 2)

  • 2 large Zucchinis (or 3 medium)

  • 4 zucchini flowers

  • 2-3 tablespoons extra-virgin olive oil

  • 1 garlic clove, chopped

  • 2 anchovy fillets, oil-preserved (omit if vegetarian)

  • Pinch of dried chilli flakes

  • 60ml white wine (1/4 cup)

  • 400g tin chickpeas, drained

  • Handful of basil leaves, roughly torn

  • 2 eggs, fried or soft boiled, to serve

  • Grated Parmigiano-Reggiano, to serve

  • Chilli oil to serve, optional

Method

  • Slice the zucchinis in half lengthways then cut into 1cm-thick pieces.
     

  • Gently open the zucchini flowers and remove the pistil from inside. Take off the petals and set them aside. Roughly slice the zucchini flower stems.

  • Heat the olive oil in a large saucepan over low-medium heat and add the garlic, anchovy fillets and chilli flakes. Cook for a couple of minutes until the anchovies have dissolved in the oil (you can aid them along by gently crushing them with your spoon).

  • Add all the sliced zucchinis and sauté for a few minutes or until they have started to take on a little colour.
     

  • Turn the heat up to high and add the wine. Let it cook for a few minutes to allow the alcohol to evaporate then turn the heat to low and cover with a lid.
     

  • Cook for 10-15 minutes or until the zucchinis have really softened. (Give them a little stir now and then and add a splash of water if they’re looking too dry.)
     

  • Once the zucchinis are cooked through and the liquid has reduced, remove the lid and add the drained chickpeas and season with salt and pepper.
     

  • Cook for a further 5 or so minutes to let the chickpeas soften slightly then turn off the heat and tear in the zucchini flower petals and basil leaves, giving them a little stir through to wilt in the residual heat.
     

  • Serve warm, topped with a fried or soft boiled egg, a generous grating of Parmigiano-Reggiano and a kiss of chilli oil.