ZUCCHINI with CHICKPEA MOUSSE
Recipe served in a Feelings Plate – Sylvie Coquet (Linards)
A balanced recipe that can be served hot or cold, it will then be necessary to add 1 tsp of vinegar while it is still hot. This recipe can also be reheated in a non-preheated oven for 15 min Th 7 (210°). Courgettes can also be presented lengthwise.
A real gourmet dish for those who love zucchini and chickpeas! As a reminder, the definition of gastronomy is: the art of eating well!
Per person :
3 nice and thick slices of zucchini
1 ladle cooked and blended chickpeas
1 tbsp oil or other fat
1 tbsp raisins
½ clove of garlic, peeled and minced
Salt and pepper
A few grapes for garnish
Remove the seeds from the inside of the zucchini slices. In a frying pan, heat the oil and brown the zucchini then lower the heat and cook for 5 minutes covered. Remove them and in the same skillet brown the garlic and raisins. Add the chickpeas, stir and heat gently for 5 minutes. Salt and pepper this “mash”, stir then put the slices of zucchini to heat up with 5 minutes. Arrange 2 slices in a dish or plate, fill them with the purée, divide the 3rd slice in 2 and distribute them over the garnished zucchini, decorate and serve. Nice kitchen to all, Régine