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Roasted Patty Pan Squash and Herbed Chickpeas
Ingredients
- 140 grams (3/4 cup) dried chickpeas, soaked in cold water for 12 hours and rinsed
- 750 grams (1 2/3 pounds) baby patty pan squash, about six 8-cm (3-inch) specimens
- Olive oil
- Salt
- A dozen stems chives
- 1 small handful fresh cilantro
- 8 leaves fresh mint
- 4 anchovies packed in oil, drained (substitute 1 tablespoon rinsed capers if you prefer)
- A good pinch cayenne pepper
- One strip lemon peel from an organic lemon
- 2 teaspoons verjuice or lemon juice
- Freshly ground black pepper
Instructions
Roasted Patty Pan Squash and Herbed Chickpeas serves 2 original recipe by Chocolate & Zucchini.
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