Sunday, May 10: Lemony Chickpeas, Zucchini, Pesto, and Marscapone

It was suddenly after 6 pm and I was STARVING, so I turned to my favorite super-fast, super-delicious dinner: chickpeas, zucchini, pesto, marscapone, and lemon (plus a few handfuls of spinach). I love it as a stew, and Matt loves it with tortillas for tacos! (You can see a similar recipe where I used grape tomatoes instead of spinach here.)

Heat up a few TB olive oil in a large skillet or saute pan over medium. Add one large or two small zucchini (chopped by quartering the zucchini lengthwise into spears, then slicing into quarter moons), a big pinch of salt and a pinch of red pepper flakes; saute 5 minutes. Add two cans drained, rinsed chickpeas, a container of pesto (mine was a 6.5 ounce refrigerated tub), and about 4 oz (a few big spoonfuls) of marscapone. Stir until combined and creamy, and simmer until the veggies are tender. A few minutes before it’s done, add in a few handfuls of baby spinach and stir until wilted. Squeeze in the juice of one lemon and season with more salt if needed.

Serve with toast or tortillas if you’d like, or in a bowl as a stew.