Zucchini and Chickpea Recipe is a low-cholesterol and low-fat diet recipes. The zucchini or courgette is a summer squash which is a hybrid of the cucumber. Chickpeas are a small legume or pea, they are usually sold precooked in cans, or dried; the latter must be soaked before cooking.

Ingredients Of Saute zucchini and chickpea

• 1 (or about 15.5 ounce) can chickpeas, rinsed and drained
• 1/2 lemon, juiced
• 2 tablespoons chopped fresh parsley
• sea salt to taste
• ground black pepper to taste
• 4 zucchini, halved
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1/2 (8 ounce) package button mushrooms, sliced
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground cumin, or to taste

How to make Saute zucchini and Chickpeas:

1. Heat up oven to 175 degrees C or about 350 degrees F . Oil the shallow baking dish.
2. Scoop out the flesh of the zucchini; chop the flesh and set aside. Put the shells in the prepared dish.
3. Heat oil in a large skillet over medium heat. Saute onions for about 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in cumin, coriander,pepper, parsley,lemon juice, salt and chickpeas . Spoon mixture into zucchini shells.
4. Bake in preheated oven for about 30 to 40 minutes, or until zucchini are tender. Served.

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Ginger is the natural healing of one’s body because Ginger’s ability to combat a variety of diseases and conditions is due in part to its impact on extreme inflammation, which is the main cause of many illnesses. If Ginger combined with chicken soup, this recipe has the potential to make you feel healthier and it tastes great too. To cook this recipe, we need 20 minutes.

Ingredients of Low Fat Ginger Chicken Soup Recipe

• 100g fresh ginger, peeled, thinly sliced
• Freshly ground black pepper
• 1 tablespoon finely shredded fresh ginger
• 1 Liter or 4 cups water
• 2 green shallots, trimmed, diagonally thinly sliced, to serve
• 2 cans or 410g chicken consomme (you can use Campbell’s brand)
• 1 tray or 125g baby corn
• 2 single chicken breast fillets (about 360g), halved lengthways
• 3 fresh lasagne sheets (about 160g)

How to make Low Fat Ginger Chicken Soup Recipe

1. Mix the chicken consomme and water in a large saucepan, and bring to the boil over high heat. Reduce heat to medium. Add the sliced ginger and chicken, and simmer, uncovered, for 12 minutes or until the chicken is just cooked through. Use a slotted spoon to transfer the chicken to a plate and set aside to cool for 5 minutes. When cool enough to handle, use your fingers to shred the chicken into small pieces.
2. Filter the broth through a fine sieve into a clean saucepan. Remove the ginger. Bring the broth to the boil over high heat. Add baby corn, the chicken, and lasagne sheet pieces . Reduce heat to low and simmer, uncovered, for 3 minutes or until corn is just tender. Stir through the shredded ginger. Taste and season with pepper.
3. Ladle the broth into serving bowls and sprinkle with the green shallots.

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