Tag Archives: patty pan squash

Autumn Vegetables & Chickpeas with Harissa

Autumn Vegetables & Chickpeas with HarissaWhile eggplant, zucchini, patty pan squash and tomatoes are what I think of as summer vegetables they do hang around well into
autumn and with the current cold snap we are experiencing here in Hawke’s Bay it seemed inappropriate to include summer in the
recipe title!

This is a warming dish with autumn colours which gets depth and
flavour from the harissa.

Autumn Vegetables & Chickpeas with Harissa

Usually I make this dish with dried, cooked chickpeas, but I forgot to put them into soak, so used a can here.

Serves 4 as vegetable main or 6 as a side

olive oil
1 medium eggplant, chopped
2 small zucchini, cut into thick slices
4 patty pan squash, quartered
2 tsp harissa paste or to taste
4 medium tomatoes, chopped
420g can chickpeas, drained and rinsed
sea salt and freshly ground black pepper

1              Heat a large frying pan with lid over a medium heat, add a good splash of oil and swirl to coat base of pan. Add eggplant, cover and cook, tossing occasionally, for 10-15 minutes or until eggplant softens and browns.

2              Add zucchini and squash, cover and cook, tossing
occasionally, for 10 minutes longer or until zucchini and squash
soften.

3              Add harissa and tomatoes and mix to combine. Cover and cook, stirring occasionally, for 15 minutes or until tomatoes
breakdown and form a thick sauce – by now the eggplant should be very soft. Add chickpeas and season with a good grind of salt and black pepper, cover and cook for 5 minutes to heat through.

Serving suggestion: Serve topped with a dollop of yogurt and scattered with fresh coriander.

Where did the ingredients for this dish come from:
Zucchini, patty pan squash: JJ’s Organics – Napier; Eggplant: The Chef’s Garden @ Epicurean – Hastings; Tomatoes: Krismaw
Gardens
– Hastings; Harissa: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: chickpeas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chickpeas you might like to try:

Roasted Vegetables & Chickpeas

Roasted Vegetables & Chickpeas

Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

Moroccan Lamb with Chickpea Salad

Moroccan Lamb with Chickpea Salad