Chickpea Pan with Zucchini, Herbs and Sauce

Ingredients

• 300 g chickpeas
• 3 zucchinis
• 2 shallots
• 1 Garlic clove
• 2 EL oil
• 100 g cream cheese
• 2 EL crème fraîche
• 100 ml Vegetable broth
• 1 EL basil (chopped)
• 1 EL parsley (chopped)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Soak chickpeas overnight and then cook for about 1 hour until firm.

2. 2.

   Wash, trim, halve lengthwise and slice zucchinis into rounds.

3. 3.

   Peel and finely chop shallots and garlic.

4. 4.

   Sauté shallots and garlic in hot oil, add chickpeas and zucchini, and fry together for 1-2 minutes. Deglaze with vegetable broth and stir in cream cheese and crème fraîche. Simmer for another 1-2 minutes until vegetables are cooked but still firm. Add herbs and season with salt and pepper.