Fan-Roasted Zucchini with Creamy Coconut-Lime Rice, Mild Curried Crispy Chickpeas and Warm Tomato Mint Relish

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper. Place the well-dried chickpeas in a bowl and toss them with 1 tablespoon olive oil, the mild curry powder, ground cumin, smoked paprika, 1/2 teaspoon salt, and black pepper.

2. 2

   Make parallel cuts in each zucchini without slicing through the base to create a fan shape. Place them on the tray. In a small bowl, mix 1 tablespoon olive oil, the grated or crushed garlic, half of the lime zest, and 1/4 teaspoon salt. Brush this mixture over the zucchini, gently opening the slices so the seasoning gets in between.

3. 3

   Scatter the chickpeas around the zucchini on the same tray. Roast for 25 to 30 minutes at 220 °C / 425 °F, stirring the chickpeas halfway through, until the zucchini are tender and browned at the edges and the chickpeas are crisp.

4. 4

   Meanwhile, place the basmati rice in a saucepan with the coconut milk, water, and 1/2 teaspoon salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Then fluff the rice with a fork and add half of the lime juice and the remaining lime zest.

5. 5

   Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the chopped garlic, grated ginger, and scallions. Sauté for 1 to 2 minutes. Add the cherry tomatoes and cook for 3 to 4 minutes until softened but still holding some shape. Stir in the maple syrup, the remaining lime juice, and a pinch of salt. Remove from the heat and fold in the chopped fresh mint.

6. 6

   Add the baby spinach leaves to the hot rice and stir so they wilt from the residual heat. Taste and adjust salt if needed.

7. 7

   Spoon a base of creamy coconut-lime rice onto each plate. Set a roasted fan zucchini on top, scatter the crispy chickpeas around, and finish with the warm tomato mint relish. Sprinkle with the toasted pumpkin seeds just before serving.