Courgette/zucchini and chick peas in warm yogurt sauce

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Recipe by Damaris Beems Course: mezze, sidesCuisine: Lebanese, Arabic, Palestinian




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Cooking a dish in yogurt. In the northern part of Lebanon this is a very normal routine in the kitchen. It probably has to do with all the sheep and goats that roam there. Warm (plant based) yogurt gives such a creaminess to a dish, it’s really unbelievable. You can also cook rice in it – see recipe ‘paradise on earth’ here on the site. In any case, this dish is a delightful find. You can serve it with a mezze, but certainly also as a full (side) dish. One thing is for sure, you won’t make enough anyway. It’s that good.


  • 1 large courgette / zucchini

  • 1 can chick peas (400 gram)

  • 1 large onion

  • 1 red chili pepper

  • 5 cloves garlic

  • 250 ml plant based yogurt

  • chilli flakes

  • 1 bouquet fresh koriander / cilantro

  • olive oil

  • salt and pepper


  • Heat the olive oil in a heavy-bottomed pan. Fry the onion nice and brown and then add the diced zucchini from which you have cut out the soft flesh. Turn up the heat slightly so that the zucchini bakes a little brown, which will add extra flavor and make the dish less moist. Add salt and pepper. Now also add the chopped chili pepper. And then the chickpeas. Lower the heat and put the lid on the pan.
  • Now fry the sliced garlic and the finely chopped fresh coriander in another frying pan on high heat for a short while so that they both become very crispy.
  • Now add the yogurt to the chickpeas and stir well. And let the yogurt get warm.
  • Spoon the chickpea zucchini into a bowl and scoop the crispy garlic / coriander on top.

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