Chickpea and Zucchini Fözelék
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.
Recipe by Vegan Heritage Press at https://veganheritagepress.com/2017/01/chickpea-zucchini-folelek/