Name: Pesto Courgettes + Chickpeas
Cook time: 35 min
Total time: 35 min
Yield: 3-4
Ingredients: 3 large courgettes (around 500g), roughly chopped into uneven, 1 inch chunks (A mixture of colours is ideal, but not essential); 2 tbsp olive oil; 1 jar Queen Chickpeas, drained; 1 large bunch basil (roughly 30g), leaves only, roughly torn; ½ fat garlic clove; 2 tbsp pine nuts; 40g parmesan, finely grated; 150ml olive oil; Juice of ½ lemon; Homemade pesto - about 3 tbsp of good quality shop-bought pesto

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-pesto-courgettes-chickpeas-boldbeanco

Ve* G

Rated 5.0 stars by 1 users

Pesto Courgettes + Chickpeas

Giovanna Ryan

This is a brilliant recipe for when you’re running out of ideas for a courgette glut. It’s super summery and comes together very easily with minimal ingredients. You can even buy a good quality pesto if you don’t want to make it yourself. As there are so few ingredients, try to get the best you can, especially the chickpeas!

Feeds: 3-4

Takes: 35 minutes

Ingredients

3 large courgettes (around 500g), roughly chopped into uneven, 1 inch chunks (A mixture of colours is ideal, but not essential)
2 tbsp olive oil
1 jar Queen Chickpeas, drained

For the Pesto

1 large bunch basil (roughly 30g), leaves only, roughly torn
½ fat garlic clove
2 tbsp pine nuts
40g parmesan, finely grated
150ml olive oil
Juice of ½ lemon

Substitutions

Homemade pesto - about 3 tbsp of good quality shop-bought pesto

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Directions

step 1
Preheat the oven to 190C. Tumble the courgettes onto a roasting tray and drizzle with olive oil and sprinkle with salt and roast for around 30 minutes, turning halfway, until the courgettes are just and starting to catch at the edges. The uneven chunks will help some of the sides catch slightly in the oven.
step 2
Meanwhile, make the pesto. In a pestle and mortar, grind the basil leaves with the salt into a smooth-ish paste. Then add the pine nuts and parmesan and continue to grind until you have a very thick paste. Don’t worry if you still have a couple of whole pine nuts. Drizzle in the olive oil slowly, mixing as you go, until you have the pesto-like consistency you’re after (you might not need all of the olive oil). Finish with lemon juice to taste.
step 3
To assemble, place the roasted courgettes and the chickpeas in a large bowl and mix in the pesto. Tip out onto a large plate to serve and finish with a final drizzle of olive oil.

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Mighty Queen Chickpeas

This is the ULTIMATE chickpea. It's tender, GIANT and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them. Try them in this spiced tomato + harissa stew or as a hearty filling in this coronation chickpea sandwich. Or crisp them up in the oven for crunchy-on-the-outside, soft-in-the-centre marvels to top onto soup, salads or stews.
Additive and preservative-free. Just the highest quality beans, water and a pinch of salt.

cook with queen chickpeas