This dish is the perfect spicy summer in a bowl. It combines a beautiful assortment of summer vegetables with hearty chickpeas and our Achaar Masala for an easy, yet elegant side dish or meal. We could also see this being delicious with some naan or rice. The best part, as Chef Kenny says, "The recipe is a guideline and technique that could be used with any of your favorite veggies!" So grab all those farmers market veggies and let's start cooking!
Recipe and photos by Chef Kenny Scott
1/2 cup onion diced
1/2 cup bell pepper diced any color will do
1/2 cup garlic scape sliced thinly (regular garlic will do but you will need significantly less like four cloves)
2 tablespoon olive oil
16 ounce can chickpeas drained
3 tablespoons cilantro chopped
1 Roma tomato diced
1 cup zucchini diced
Zest and juice of half a lemon
1 teaspoon salt
1 tablespoon PUR Spices Achaar Masala
1/2 cup water ( other liquid like chicken stock or white wine would be a nice addition or substitute for more flavor)
Combine olive oil, onion, bell pepper, garlic scapes and zucchini to pan and sauté on high heat for two minutes till onions are translucent. Add chickpeas, salt and PUR Spices Achaar Masala to the pan and bloom the spices for one minute till spices are fragrant. Add tomatoes and water cook down till liquid has formed a tight sauce about two minutes. Turn off the heat and finish with cilantro and the zest and juice of lemon. Plate the sauté in a bowl and top with just cilantro leaves or get fancy and add basil mint and marigolds like I did!