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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 128.1
  • Total Fat: 4.7 g
  • Cholesterol: 3.4 mg
  • Sodium: 365.2 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 4.8 g
  • Protein: 4.3 g

View full nutritional breakdown of Roasted PattyPan Squash and Herbed Chickpeas calories by ingredient
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Roasted PattyPan Squash and Herbed Chickpeas

Submitted by: ANNE-ELIZ

Introduction

I needed to check the calorie count on this recipe which I'd gotten from the internet.

The original recipe called for slightly larger amounts of chickpeas and squash, 8 leaves of mint and a handful of coriander instead of basil and oregano. I began with the amount of squash I'd brought home from the green market and modified the chickpea amount to fit that. I didn't have mint or coriander on hand when I made the recipe, so I made the substitution. The flavor is different but I doubt there's any difference in calorie count.

The cooking time stated is for all prep,cooking the squash, using canned chickpeas.

If you cook the chickpeas from their dried state the cooking time will be longer.
I needed to check the calorie count on this recipe which I'd gotten from the internet.

The original recipe called for slightly larger amounts of chickpeas and squash, 8 leaves of mint and a handful of coriander instead of basil and oregano. I began with the amount of squash I'd brought home from the green market and modified the chickpea amount to fit that. I didn't have mint or coriander on hand when I made the recipe, so I made the substitution. The flavor is different but I doubt there's any difference in calorie count.

The cooking time stated is for all prep,cooking the squash, using canned chickpeas.

If you cook the chickpeas from their dried state the cooking time will be longer.

Number of Servings: 4

Ingredients

    * Chickpeas (garbanzo beans), 1 cup (.5 cup dried, one cup of canned)
    * *Patty Pan Squash (fresh), 1 cup
    * Olive Oil, 1 tbsp
    * Anchovy (anchovies), 4 anchovy
    * Basil, 5 leaves
    * Oregano, ground, 1 tsp
    * Lemon Peel, 1 tbsp
    * *Lemon Juice, .13 cup
    * Pepper, red or cayenne, .13 tsp
    * Fresh Chives, 1 tbsp chopped
    * Salt, 1 dash
    * Pepper, black, 1 dash

Directions

Place the soaked and rinsed chickpeas in a saucepan, add cold water to cover by about 2-3 cm (1 inch), and bring to a simmer over high heat.

Lower the heat to medium and simmer for 45 to 60 minutes, until the chickpeas are tender but not mushy. As the chickpeas cook, add a little more water if the level runs low, and skim any foam or impurities that may rise to the surface. Let cool to room temperature in the cooking liquid, then drain.

(The chickpeas may be cooked up to a day ahead.
Once at room temperature, cover and transfer to the fridge, still in the cooking liquid. Alternatively, you can use canned chickpeas, drained, rinsed, and drained again; you'll need about 1 cup)

Preheat the oven to 200C (400F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections.

Place the sections in a baking dish large enough to accommodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat.

Roast for 30 minutes, until cooked through and browned in places. Let cool.

While the patty pan squash is roasting, combine the herbs, anchovies, cayenne pepper, lemon peel, lemon juice, black pepper, and a drizzle of olive oil in the bowl of a mini-chopper, and pulse until more or less smooth. (Alternatively, you can chop the herbs and anchovies finely by hand, and combine the dressing in the salad bowl.)

Toss the cooled and drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas.

(You can also toss everything together in the salad bowl, but the sections of patty pan may get a bit squooshed then; it doesn't matter from a gustatory perspective, but it will be a bit less presentable.)

Serves 2 as a main dish, 4 as a side

Number of Servings: 4

Recipe submitted by SparkPeople user ANNE-ELIZ.






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Member Ratings For This Recipe

  • I love pattypan squash and chickpeas -- and anchovies! This recipe is a win-win-win. - 7/10/13

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  • This is a terrific summer side dish. I made this tonight, but I substituted chayote squash in place of the pattypan squash. The chayote took a couple more minutes to cook, but otherwise worked out perfectly. I will definately make this recipe again. - 8/15/10

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