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.

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• 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).

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• 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.

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