Roasted Zucchini with Smoky Chickpea Ragout and Creamy Coconut Lemon Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it.

2. 2

   Score the cut sides of the zucchini in a shallow crosshatch pattern. Place them on the baking sheet, brush with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 22 to 25 minutes at 220 °C / 425 °F until golden and tender.

3. 3

   Meanwhile, place the rice in a medium saucepan with the coconut milk, water, half of the lemon zest, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Stir in the garlic, smoked paprika, cumin, and oregano, and cook for 30 seconds more.

5. 5

   Add the chickpeas and crushed tomatoes to the skillet. Add 1/4 teaspoon salt and cook for 6 to 8 minutes over medium heat until the sauce thickens slightly. Stir in the spinach and cook for 1 to 2 minutes until wilted.

6. 6

   Remove the skillet from the heat and add 2 tablespoons lemon juice, the remaining lemon zest, and half of the parsley. Taste and adjust with the remaining salt and black pepper as needed.

7. 7

   Fluff the rice with a fork. To serve, divide the creamy rice among plates, top each portion with two zucchini halves, and spoon the chickpea ragout over the top. Sprinkle with the toasted pumpkin seeds and the remaining parsley.

8. 8

   Serve right away while warm so the contrast between the roasted zucchini, creamy coconut rice, and spiced ragout stays well defined.