Substitute about 2 cups / 250
g diced zucchini, 2 cups / 250 g diced summer squash, 1 cup / 135 g corn kernels, and 2 cups / 50 g baby spinach.
Not exact matches
2 cups (300
g) cooked chickpeas, rinsed and drained 12 ounces
zucchini (4 medium / 340
g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely
diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120
g) chickpea flour 1 1/4 cups (5 ounces / 140
g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475
g) white beans, no salt added, drained and rinsed 1
zucchini, trimmed and
diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125
g) broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10
g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30
g) grated Parmesan cheese