Jamie Magazine
By Rodney Dunn
Grilled courgettes with chickpeas & marjoram
50 mins plus soaking overnight
Super easy
serves 4
Recipe From
Ingredients
120g dried chickpeas
3 courgettes
3-4 tablespoons extra virgin olive oil
50g goat’s cheese
a few sprigs of fresh marjoram
1 lemon
Method
- Soak the chickpeas in cold water overnight.
- Drain the chickpeas and place in a saucepan. Cover with cold water and bring to the boil over a high heat for about 45 minutes or until tender. Drain and set aside to cool.
- Thinly slice the courgettes lengthways. Heat a heavy frying pan or griddle pan over a high heat. Brush the courgettes with oil and chargrill for 1 to 2 minutes each side, until tender.
- Arrange the courgettes on a serving plate, scatter over the chickpeas, crumble over the goat’s cheese and pick over the marjoram.
- Season to taste, drizzle with the remaining oil and serve immediately, with lemon wedges for squeezing over.
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