Sauteed Cheddar Chickpeas & Zucchini
15 minutes to hearty vegetarian side dish greatness… when you indulge in today’s super-easy Sauteed Cheddar Chickpeas & Zucchini recipe!
Servings 4
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium zucchini (about 10 oz), thinly sliced
- ¼ of a medium yellow onion thinly sliced
- 1 can chickpeas (garbanzo beans), rinsed & drained
- 1.5 teaspoon minced garlic
- 1 teaspoon oregano
- ½ teaspoon cumin
- ¼ teaspoon cayenne
- Sea salt to taste
- Black pepper to taste
- ½ cup shredded sharp cheddar
Instructions
- Cut off & discard the ends of the zucchini, then slice it thinly. Thinly slice the onion, and mince the garlic if you’re not using pre-minced.
- Heat the oil and butter together in a 12″ cast iron skillet over medium-high heat until butter is melted, then swirl to coat the pan.
- Add the zucchini and onion. Brown veggies over medium-high heat for five minutes, stirring occasionally.
- While the veggies are browning, drain and rinse the chickpeas.
- Stir the chickpeas, garlic, and seasonings into the pan.
- Continue to cook over medium-high heat for five more minutes, or until zucchini is nicely softened, stirring occasionally.
- Stir in the cheese until just melted. Serve hot and enjoy!
Notes
The cayenne adds a welcome little kick to this recipe, but if you are sensitive to heat you can omit or cut down.