Smashed Zucchini with Chickpeas and Peanuts

Side

Cook Time: 15 minutes | Total Time: 15 min | Servings: 4 servings

Ingredients:

1 1/2 to 2 pounds zucchini (about 3 to 4 medium)

1 jalapeño, halved lengthwise, stemmed and sliced into 1/8-inch-thick half-moons

2 limes, 1 zested and juiced, the other cut into wedges for serving

Kosher salt (such as Diamond Crystal)

1/4 cup extra-virgin olive oil, plus more for serving

1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed and patted dry

1/4 cup roasted peanuts (salted or unsalted)

1 1/2 teaspoons ground sumac, coriander or a coriander-based spice blend like baharat or berbere

Directions: Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas. Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed. Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

Notes: Easy on the salt.

Source: https://cooking.nytimes.com/recipes/1023262-smashed-zucchini-with-chickpeas-and-peanuts