Courgettes and Crispy Chickpeas

Once I started hedgehogging my veggies before roasting, a whole new flavour world has opened up. This way the marinade and spices can dig into the veggies changes everything!



    For the Courgettes with Chickpeas
  • 4 large courgettes (zucchini)
  • 240 g (81⁄2 oz/1 cup) drained tinned chickpeas (garbanzos)
  • 100 g (31⁄2 oz) baby spinach leaves
  • fresh herbs of your choice
  • toasted sourdough, to serve fresh herbs of your choice, to serve (optional)
  • For the Marinade:
  • 1 tablespoon harissa paste (optional)
  • 1 tablespoon maple syrup
  • 1⁄2 tablespoon turmeric
  • 4 tablespoons olive oil
  • salt and freshly cracked black pepper
  • For the Dressing:
  • 4–5 tablespoons tahini (sesame paste)
  • 1 garlic clove, grated
  • salt and freshly cracked black pepper
  • Boosters:
  • chopped toasted nuts
  • hemp hearts


  1. Preheat the oven to 180°C (350°F/Gas 4) and line a baking pan with baking parchment.
  2. To hedgehog the courgettes, cut them in half lengthways. Cut the flesh of each half lengthways into quarters without cutting through the skin. Then make 8–10 cuts across the flesh to divide the flesh into chunks all still attached to the skin. Put them in a bowl.
  3. Mix the marinade ingredients in a bowl, then gently brush some over the veggies. Add the chickpeas (garbanzos) to the bowl and stir in the remaining marinade. Spoon the chickpeas and courgettes into the prepared pan and cook in the oven for 20–30 minutes until all are lovely and golden.
  4. Stir the spinach and fresh herbs into the vegetables, whisk together the dressing ingredients, drizzle over the veggies then serve with sourdough to scoop up all the goodness.

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