Sautéed Zucchini & Chickpeas - cooking recipe

Ingredients

2 tablespoons olive oil
30 g butter
800 g zucchini, washed, coarsely grated
2 (300 g) cans chickpeas, drained, rinsed
salt, to taste
fresh ground black pepper, to taste

Preparation

Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
Add the chickpeas.
Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper.
To transport: Cool then place in an airtight container.
To re-heat: Heat sauteed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.