Courgettes with Chickpea Saute recipe

Ingredients:

• 4 courgettes
• 1 onion
• 2 cloves garlic
• 150g mushrooms
• 1 400g tin chickpeas, drained
• 1 tbsp. oil
• 1 tsp. dried herbs
• Small handful freshly chopped parsley
• 1/2 juiced lemon
• Salt and pepper

Method of Preparation:

1. Preheat the oven to 180C.

2. Scoop out the flesh of the courgette and roughly chop. Set to one side. Finely chop the onion and the mushrooms and mince the garlic cloves.

3. Heat the oil until hot. Fry the onion until soft, then add the mushrooms, chickpeas, garlic and the chopped courgette, then fry for another five minutes. Stir in the dried herbs, parsley and lemon, then season well.

4. Spoon the mixture into the hollowed out courgette shells. Place onto a baking tray and bake for 30 to 40 minutes, until the filling is tender.

You could add sweetcorn or red peppers to the vegetable mixture for a slightly different flavour. This recipe serves eight people.

Author: Laura Young.

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