Saturday, 17 May 2014

Courgette-carpaccio with chickpeas-salsa

The name sounds pretty fancy, but actually it's just a kind of nice salad with chickpeas and a pair of vegetables. It's supposed to be a side dish for 4 people or a light dinner for 2 people. For the two of us it was completely sating, so if you also don't eat too much, you can definitely count it as a fully normal dinner.

The original recipe comes from my (probably) favourite cooking book from those few I own: German edition of Anjum's Indian Vegetarian Feast. Even though this dish is not necessarily so Indian. We made some small alterations, like using only green courgettes instead of green and yellow (I didn't even know yellow ones exist...) and replacing pistachios with pine kernels (which we happened to have in the cupboard). I guess our dish tasted completely different than it was supposed to, but it was nice anyway. Still, I'm a big pistachio-ice-cream lover, so I definitely want to try to make the pistachio-sauce as well.

The courgettes are soft and warm, the chickpeas are crunchy, the tomatoes and feta add some lovely freshness. And it's wonderfully simple. Just take a look:


4 big courgettes
a bit of olive oil
a dose (400g) of chickpeas (if you're - just like me - a DIY-freak and don't want to buy pre-made chickpeas, you have to start thinking about you dinner on the day before. Take 200g of chickpeas, put it in a bowl, add lots of water (like, really LOTS. You can't really take too much...) and leave it overnight. It should get at least twice as big as it was. Ready to use!)
1 1/2 teaspoon of lemon juice
1 teaspoon of ground cumin, roasted
1 small tomato, cut into small cubes
1 small (peeled) red onion, cut into small pieces
a bit of salt
30g of coriander leaves
75-100g of feta, cut or broken into small pieces


1 tablespoon of red or white wine vinegar
1 small clove of garlic, peeled
15g of pine kernels (or pistachios, if you stick to the original recipe)
2 1/2 tablespoons of olive oil
1/4 teaspoon of coarse ground black pepper
1/4 teaspoon of sugar


  1. Cut courgettes into thin slices (not thicker than 1/2 cm). Brush them with a bit of oil and put as many as you can on a frying pan. Fry them for approx. 3 minutes, until you can see brownish stripes on the bottom of the slices. Turn them around and fry the other side. Put the slices on a plate and fry the next portion.
  2. Mix chickpeas, lemon juice, roasted cumin, tomato cubes and onion pieces. Add some salt, pepper and almost all of the coriander leaves (the rest is just for decoration).
  3. Blend all the ingredients for dressing with 2 tablespoons of water.
  4. Put the courgette slices onto a plate (or two), add the dressing and the chickpeas mix. Sprinkle the rest of coriander and feta over the salad.

Bon Appetit!

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