Sautéed Zucchini with Za’atar and Crispy Chickpeas

Sautéed Zucchini with Za’atar and Crispy Chickpeas
Photo by Scott Phillips

Ingredients

  • 2 Tbs. cornstarch
  • 1 lb. small zucchini (3 to 4), cut into ½-inch-thick half moons
  • ¼ cup plus 2 Tbs. olive oil
  • ½ small red onion, finely diced (3 to 4 Tbs.)
  • Kosher salt
  • 2/3 cup cooked chickpeas
  • 1 Tbs. plus 1 tsp. za’atar

In a colander, rinse the chickpeas. Pat dry in a clean dishtowel. Spread the cornstarch in a pie pan or on a dinner plate with raised edges. Add the chickpeas and roll them around to coat. Transfer to a mesh strainer and shake to remove excess starch. In a small (8-inch) skillet, heat 1/4 cup o...

View full recipe at Fine Cooking

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