Chickpea Zucchini Loaf

For the chickpea zucchini loaf, rinse the chickpeas in a colander and strain. Dice the onions, garlic and zucchini.

Cream the butter and sauté the onions and garlic first. Briefly sauté the zucchini cubes and let cool.

Mix flour with baking powder and breadcrumbs. Puree the chickpeas with the zucchini mixture and season with salt, freshly ground pepper and thyme, mix with the flour-crumb mixture.

Form small loafs and fry slowly in hot oil in a coated pan until golden brown. Drain on paper towels.

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