Inspired by Uzbek cuisine’s love of zucchini, this olive oil-braised dish is made by slowly cooking leftover cooked chickpeas with zucchini and tomatoes. Seasoned with cumin and dill, it is a diabetes-friendly main dish option because it contains no sweetener.
Wash the zucchini and cut it, with the skin on, into half-moon slices.
Sauté the onion in olive oil until softened. Add the zucchini slices and sauté for 5 more minutes.
Add the leftover cooked chickpeas, chopped tomato, cumin, and salt. Cook over low heat until the zucchini is tender.
Let cool until warm, then sprinkle with dill and serve.
Do not cut the zucchini into very small pieces; they may fall apart and turn into a smooth mash during the long cooking time.
Kuru nohudu bir gece önceden ıslatıp kendim haşladım, editör notunda dediği gibi tat gerçekten değişmedi. Kabağı biraz iri doğradım ve tarifte söylendiği gibi 20 dakika pişirince dağılmadan güzel bir kıvam aldı.
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