Oven Roasted Zucchini with Chickpeas and Cashew Cream Drizzle

This side dish is healthy, creamy and crunchy! Sprinkled with fresh parsley and pomegranate it's hard not to love this roasted zucchini dish.

Course Side Dish

Cuisine gluten-free, Middle Eastern, soy-free

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 296kcal

Author Hannah Sunderani

Ingredients

6 zucchini
2 tbsp avocado oil or other neutral oil
1/4 tsp sea salt
1/8 tsp pepper

cashew sauce

1 cup raw cashews preferably soaked overnight
3 garlic cloves
1/2 lemon juiced
3/4 cup filtered water
pinch sea salt
1/3 cup pomegranate seeds

curried chickpeas

1 1/2 cups chickpeas
1/2 tsp paprika
1/4 tsp cumin
1/8 tsp cayenne pepper flakes
1 tbsp olive oil
1/4 cup fresh parsley tightly packed, chopped
sea salt and pepper to sprinkle

US Customary - Metric

Instructions

Preheat oven to 400F/200C. Slice zucchinis vertically down the middle.
Paint zucchinis, cut side up, with oil and sprinkle with sea salt and pepper. Line a baking tray with tin foil and bake for 15 mins, or until soft and lightly golden.
To make the cashew cream sauce: blend raw cashews (strained), garlic, lemon juice, water and sea salt into a smooth and creamy consistency. Place to the side.
In a mixing bowl combine chickpeas, paprika, cumin and cayenne. Drizzle with olive oil and toss to coat. Sprinkle chickpeas over zucchinis.
Drizzle cashew cream sauce over zucchinis and top with pomegranate seeds and freshly chopped parsley. Sprinkle with salt flakes and more cracked pepper.

Notes

For creamier and smoother consistency, it's preferred to soak the cashews. Although it's not necessary. You can still make this sauce without soaking. I like to soak in water overnight, or for at least a few hours. If pressed for time, you can speed up the soaking to one hour by using boiling water.

*Note: It's likely you will have leftover cashew cream. Cashew cream will keep in the fridge for up to one week.

Nutrition