Jamie drizzling honey on top of a fig tart

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Grilled courgettes with chickpeas & marjoram

Grilled courgettes with chickpeas & marjoram

Grilled courgettes with chickpeas & marjoram

50 mins plus soaking overnight

Super easy

serves 4

nutrition per serving

281

Calories


18g

Fat


4.3g

Saturates


4g

Sugars


12.4g

Protein


17.1g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Rodney Dunn

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

  1. Soak the chickpeas in cold water overnight.
  2. 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.
  3. 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.
  4. Arrange the courgettes on a serving plate, scatter over the chickpeas, crumble over the goat’s cheese and pick over the marjoram.
  5. Season to taste, drizzle with the remaining oil and serve immediately, with lemon wedges for squeezing over.

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