Spin the wheel

Courgettes with Chickpea and Mushroom Stuffing

  • 4 courgettes, halved
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 100g (4 oz) mushrooms, sliced
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground cumin, or to taste
  • 1 (400g) tin chickpeas, drained and rinsed
  • 1/2 lemon, juiced
  • handful chopped fresh parsley
  • sea salt and freshly ground black pepper to taste
  • Preheat oven to 180 C / Gas mark 4. Grease a shallow baking dish.
  • Scoop out the flesh of the courgettes; chop the flesh and set aside. Place the shells in the prepared dish, hollowed side up.
  • Heat oil in a large frying pan over medium heat. Sauté onions for 5 minutes, then add garlic and sauté 2 minutes more. Stir in chopped courgette and mushrooms; sauté 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, salt and pepper. Spoon mixture into courgette shells.
  • Bake in preheated oven for 30 to 40 minutes, or until courgettes are tender.