Ingredients
800
g zucchini, washed, thinly sliced
2
(300 g) cans chickpeas, drained, rinsed
salt and freshly ground black pepper, to taste
Directions
1.
1. Heat the butter and oil over medium heat in a deep non-stick pan until it begins to foam.
2.
2. Add the zucchini and cook for about 5 minutes (until slightly browned), stirring occasionally.
4.
4. Reduce the heat to medium-low and cook for about 8 minutes (or until the zucchini is soft).
5.
5. Season with salt and pepper to taste.