Chickpea and Zucchini Fölelék from Aquafaba by Zsu DeverWhile the vegan world is excited about aquafaba, many are left wondering what to do with the leftover chickpeas and beans. Aquafaba by Zsu Dever has a whole chapter of bonus bean recipes that is full of dishes that span the globe and the palate. There are four amazing recipes for roasted chickpeas, a tasty hummus, and comforting soups and stews for winter.

Főzelék is a Hungarian dish that it is most often homemade, eaten any time of day, is either the main course or an accompaniment, and is neither a stew nor a soup but somewhere in between. Hungarians make all kinds of vegetables and legumes into főzelék and here is Zsu’s simple, quick version.

Chickpea and Zucchini Fölelék

Makes 4 to 6 servings

Ingredients

  • 1 1/2 cups cooked chickpeas, rinsed and drained
  • 2 medium zucchini, finely chopped or grated
  • 1/2 small onion, minced
  • Vegetable broth, as needed
  • 1 teaspoon sea salt
  • 3 tablespoons olive oil
  • 1/4 cup unbleached all-purpose flour
  • 4 garlic cloves, minced
  • 1 teaspoon Hungarian paprika
  • Unsweetened plain nondairy milk, as needed
  • Ground black pepper, to taste

Preparation

  1. Combine the chickpeas, zucchini, onion, broth to just cover the vegetables, and salt in a large saucepan over medium heat. Bring to a boil, reduce to a simmer over medium heat, and cook until the onion and zucchini are tender, about 10 minutes.
  2. Heat the oil in a small saucepan over medium heat. Add the flour and garlic and cook, stirring constantly, until the garlic is lightly golden and the flour smells nutty, about 2 minutes. Remove from the heat, add the paprika, and mix well. Add about 1 cup of the cooking liquid from the zucchini mixture and mix well with a whisk. Whisk another cup of cooking liquid into the mixture and transfer all of this mixture to the large saucepan with the zucchini. Mix well and bring to a simmer to thicken the stew.
  3. Use an immersion blender to blend the stew to your desired consistency. The stew should just be shy of a purée, with some larger bits of chickpeas and vegetables visible. If it is too thick, add a few tablespoons of milk. Season generously with salt and black pepper. Serve.

 

Aquafaba by Zsu DeverRecipe from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.

Printable Chickpea and Zucchini Fölelék recipe: 

Chickpea and Zucchini Fölelék
Author: 
Serves: 4 -6 servings
 
Ingredients
  • 1½ cups cooked chickpeas, rinsed and drained
  • 2 medium zucchini, finely chopped or grated
  • ½ small onion, minced
  • Vegetable broth, as needed
  • 1 teaspoon sea salt
  • 3 tablespoons olive oil
  • ¼ cup unbleached all-purpose flour
  • 4 garlic cloves, minced
  • 1 teaspoon Hungarian paprika
  • Unsweetened plain nondairy milk, as needed
  • Ground black pepper, to taste
Instructions
  1. Combine the chickpeas, zucchini, onion, broth to just cover the vegetables, and salt in a large saucepan over medium heat. Bring to a boil, reduce to a simmer over medium heat, and cook until the onion and zucchini are tender, about 10 minutes.
  2. Heat the oil in a small saucepan over medium heat. Add the flour and garlic and cook, stirring constantly, until the garlic is lightly golden and the flour smells nutty, about 2 minutes. Remove from the heat, add the paprika, and mix well. Add about 1 cup of the cooking liquid from the zucchini mixture and mix well with a whisk. Whisk another cup of cooking liquid into the mixture and transfer all of this mixture to the large saucepan with the zucchini. Mix well and bring to a simmer to thicken the stew.
  3. Use an immersion blender to blend the stew to your desired consistency. The stew should just be shy of a purée, with some larger bits of chickpeas and vegetables visible. If it is too thick, add a few tablespoons of milk. Season generously with salt and black pepper. Serve.

 

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