Courgettes with Chickpea and Mushroom Stuffing

    (179)
    1 hour

    Courgettes are hollowed out and filled with a sauté of onions, mushrooms, chickpeas, lemon juice, herbs and spices. A hearty vegan dish that is great to serve with a tomato sauce.


    148 people made this

    Ingredients
    Serves: 8 

    • 4 courgettes, halved
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • 100g (4 oz) mushrooms, sliced
    • 1 teaspoon ground coriander
    • 1 1/2 teaspoons ground cumin, or to taste
    • 1 (400g) tin chickpeas, drained and rinsed
    • 1/2 lemon, juiced
    • handful chopped fresh parsley
    • sea salt and freshly ground black pepper to taste

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas mark 4. Grease a shallow baking dish.
    2. Scoop out the flesh of the courgettes; chop the flesh and set aside. Place the shells in the prepared dish, hollowed side up.
    3. Heat oil in a large frying pan over medium heat. Sauté onions for 5 minutes, then add garlic and sauté 2 minutes more. Stir in chopped courgette and mushrooms; sauté 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, salt and pepper. Spoon mixture into courgette shells.
    4. Bake in preheated oven for 30 to 40 minutes, or until courgettes are tender.

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    Reviews & ratings
    Average global rating:
    (179)

    Reviews in English (137)

    ZenGwen
    by
    13

    Made this last night... very easy, very tasty, very healthy. I didn't have any parsley or coriander, but it was very nice anyway. Think I'll use less cumin next time, and yes, I can see how this would be very nice with a bit of tomato sauce. I served this with baked chili-pepper sweet potato fries and steamed spinach with a bit of lemon juice. Very nice meal, everything done in an hour. I would say that this serves 4, not 8 - boyfriend and I had two of the stuffed halves each, not filling enough to have just one. Also, photo here looks like there's cheese and tomato sauce on it or something, doesn't look like that when you cook it up. Will upload photo of mine.  -  27 Apr 2011

    by
    2

    Really good recipe thanks! Will definitely make again.  -  22 May 2012

    by
    54

    These are fabulous. I can't believe this recipe doesn't have more reviews! The real secret to making this great is that you need to food process the filling until it's smooth. My friends and especially my finance and his family LOVE this recipe. Definitely worth trying. It does take a little time, but it's SO worth it!  -  15 Jul 2007  (Review from Allrecipes US | Canada)

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