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Photo of Chickpeas with courgette & feta by WW

Chickpeas with courgette & feta

7
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
The combination of lemon and cumin with the saltiness of the feta in this dish is a taste explosion.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 small, finely chopped

Garlic

2 clove(s), crushed

Chickpeas, cooked

2 can(s), large, drained

Half Fat Crème Frâiche

3 tablespoon(s), level

Cumin seeds

1 teaspoon(s), level

Courgette

2 medium

Lemon

1 zest(s) of 1

Lemon Juice, Fresh

2 tablespoon(s)

Tahini paste (sesame paste)

75 g

Pomegranate

1 medium

Feta Cheese

50 g, crumbled

Instructions

  1. Mist a saucepan with cooking spray, add the onion and cook over a medium heat for 8-10 minutes until soft and slightly golden. Add the garlic and cook for a further 3 minutes, then add the chickpeas and cook for 1 minute more. Take the pan off the heat, then add the crème fraîche and 3 tablespoons warm water. Use a potato masher to crush the chickpeas to a rough purée. Season, then cover and set aside to keep warm.
  2. Put a small frying pan over a medium-high heat and add the cumin seeds. Toast for 1-2 minutes until fragrant, then transfer to a pestle and mortar and grind coarsely. Peel the courgettes into long ribbons and toss with the cumin and lemon zest, then set aside.
  3. For the dressing, in a small jug, whisk together the lemon juice, tahini, pomegranate juice and 75ml warm water until smooth. Spoon the smashed chickpeas onto serving plates and top with the courgettes. Scatter over the feta and pomegranate seeds, then serve with the tahini sauce.

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