Summer vegetables shine when they’re kissed by fire, and this dish is all about celebrating simple ingredients with bold, layered flavours. Creamy yogurt spiked with garam masala and lemon zest becomes the perfect base for smoky grilled courgettes and crisp, golden chickpeas. It’s light yet satisfying, bringing together freshness, spice, and texture in every bite.
This recipe is versatile enough to stand as a quick lunch, a vibrant side at a barbecue, or part of a mezze-style spread. The courgettes char beautifully on the grill, picking up a sweetness that balances the warming spice in the yogurt. Meanwhile, the toasted chickpeas add crunch and protein, making the dish both nourishing and hearty. A final drizzle of good oil or a sprinkle of chilli gives it that last burst of flavour.
It’s proof that you don’t need complicated techniques or long lists of ingredients to create something that feels exciting and restaurant-worthy. Perfect for when you want a dish that looks as good as it tastes — with very little effort.
As seen on the BBC Radio Foyle's Mark Patterson Show on 11th June 2025.
Ingredients
- 2 medium courgettes, cut into spears
- 1 cup natural yogurt
- Zest of 1 lemon
- 1 tsp garam masala
- 1 can chickpeas, drained and patted dry
- Olive oil, for grilling and drizzling
- Chilli flakes or fresh chilli, to finish (optional)
- Salt, to taste
Method
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Grill the Courgettes – Lightly brush the courgette spears with olive oil and season with salt. Grill over high heat until tender with char marks on all sides.
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Spice the Yogurt – In a bowl, mix together the yogurt, lemon zest, and garam masala. Season with a little salt.
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Toast the Chickpeas – In a hot pan with a drizzle of oil, toast the chickpeas until golden and crisp, shaking the pan occasionally to stop them from sticking.
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Assemble – Spread the spiced yogurt onto a plate, top with grilled courgettes and toasted chickpeas. Finish with a drizzle of olive oil and, if you like, a pinch of chilli flakes or sliced fresh chilli.
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