Did I tell you I could have an overdose of zucchini (courgette) and tomatoes this summer?
I can’t resist this two vegetables when in season and this year I have the impression they are even better, juicer and full of goodness. So, like me I advise you to try those veggies before the season is over!
WHAT YOU WILL NEED:
for 4-6 people
- 2 big zucchinis, sliced in 2 fingers large pieces
- 4 tbsp cornmeal
- 2 tbsp chickpea flour
- ¼ tsp salt
- Optional: plain vegan yogurt to serve
White Beans and Tomato Stew
- 2 cups cooked white beans
- 2 tbsp olive oil
- 1 can peeled tomato or 4 fresh chopped tomatoes;
- 1 onion, sliced
- 2 garlic cloves, mashed
- 1 cinnamon stick
- ½ tsp grounded cumin
- ½ tsp grounded coriander
- ½ tsp salt
HOW TO:
- Grill the courgette slices with a pinch of salt and a drizzle of olive oil for 3 minutes each side;
- Mix the corn meal with the chickpea flour and the salt;
- Cover each courgette slice with the flour mixture and place it in a baking tray;
- Heat a sauce pan with a drizzle of olive oil and fry the onion and garlic until soft and juicy;
- Add the spices and canned tomatoes and let it simmer for 30 minutes;
- Meanwhile bake the courgetti slices at 180°C for about 20-30 minutes;
- Add the cooked beans to the tomato sauce and let it cook for more 10 minutes;
- Serve the warm stew with the courgetti slices on top and finish everything with some optional yogurt;
- Enjoy!!