Ingredients
- 3 tablespoons vegetable oil
- 2 cups zucchini, grated
- 4 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 8 ounces dry short cut vermicelli pasta
- 15 ounces chickpeas, undrained (1 can)
- 15 ounces corn, undrained (1 can)
- 6 cups water
- 1 teaspoon dried mint, to taste.
How to Make
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Step 1: Grate the zucchini.
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Step 2: Heat oil in a stockpot and add grated zucchini and saute until tender.
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Step 3: Add flour and seasonings.
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Step 4: Lightly brown for a few minutes.
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Step 5: Add water and stir well, until no lumps.
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Step 6: Add vermicelli, chickpeas and corn, cook until vermicelli is tender.
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Step 7: Add seasoning to taste, stir and remove from heat.
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Step 8: Sprinkle dried mint while serving.
We hope you enjoy this recipe!
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