Grilled Chickpeas with Courgette

Instructions

1. 1

   Pat the drained chickpeas thoroughly dry with a clean kitchen towel, removing as much surface moisture as possible. This ensures they become crispy rather than steamed.

   Tip: Dry chickpeas are essential for achieving a golden, crunchy exterior when grilling.

2. 2

   In a small bowl, whisk together the minced garlic, lemon juice, 3 tablespoons olive oil, smoked paprika, sea salt, and black pepper to create the dressing.

   Tip: Prepare the dressing while prepping your vegetables to save time.

3. 3

   Heat a large cast-iron skillet or grill pan over medium-high heat until shimmering. Add 1 tablespoon olive oil and carefully arrange courgette slices in a single layer.

   Tip: Work in batches if needed to avoid overcrowding the pan.

4. 4

   Grill the courgette slices for 3-4 minutes per side until they develop golden char marks and become tender. Transfer to a large serving bowl.

   Tip: Don't move the courgettes too frequently—let them sit to develop beautiful caramelization.

5. 5

   Return the skillet to medium-high heat and add the dried chickpeas in a single layer. Let them cook undisturbed for 4-5 minutes, then shake the pan and cook another 3-4 minutes until they're golden and crispy.

   Tip: Listen for a gentle rattling sound—this indicates the chickpeas are becoming crispy.

6. 6

   Pour the warm lemon-garlic dressing over the courgettes in the bowl, then add the grilled chickpeas and fresh thyme.

   Tip: Add the dressing while the chickpeas are still warm so they absorb the flavors better.

7. 7

   Toss everything together gently until well combined. Top with fresh mint and a pinch of chilli flakes if desired.

   Tip: Fresh herbs added at the end brighten the dish and maintain their vibrant flavor.