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Fire-Charred Zucchini Planks with Ras el Hanout Chickpea Crunch & Velvet Garlic Tahini

Fire-Charred Zucchini Planks with Ras el Hanout Chickpea Crunch & Velvet Garlic Tahini

Thick zucchini planks are fire-scorched until smoky and tender, then layered over a luscious swoosh of lemon-garlic tahini. We crown this appetizer with spiced, ultra-crispy chickpeas, a quick fresh herb shatta, and vibrant pomegranate seeds for the ultimate bite.

Yael Mizrahi
Yael Mizrahi
Prep: 15 minutes
Cook: 15 minutes
4
medium
appetizer
zucchinifire-roastedtahinimezze+1

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Timeline

24 minutes
0m10m20m24m
Heat Grill Pan
5m
Whip Garlic Tahini
5m
Crisp Chickpeas
8m
Fire-Roast Zucchini
8m
Mix Herb Shatta
4m
Plate & Serve
4m

Ingredients

  • 3 Medium zucchini(cut lengthwise into 1/2-inch thick planks)
  • 4 tbsp Olive oil(divided)
  • 1.5 tsp Coarse sea salt(divided)
  • 0.5 tsp Black pepper(freshly ground)
  • 1 cup Cooked chickpeas(canned or cooked, thoroughly dried with paper towels)
  • 1.5 tsp Ras el Hanout spice blend(aromatic North African spice blend)
  • 0.5 tsp Ground cumin
  • 0.5 cup Raw sesame tahini(stirred well)
  • 2 cloves Garlic(finely grated or minced, divided)
  • 3 tbsp Fresh lemon juice(freshly squeezed)
  • 0.33 cup Ice water(chilled with ice cubes)
  • 0.25 cup Fresh mint(coarsely chopped)
  • 0.25 cup Fresh cilantro(coarsely chopped)
  • 1 Green chili(serrano or jalapeño, finely diced)
  • 1.5 tbsp Pomegranate molasses(for drizzling)
  • 0.25 cup Pomegranate seeds(for garnish)
  • 3 tbsp olive oil(1 tbsp for chickpeas, 2 tbsp for zucchini)
  • 2 cloves garlic(1 clove grated for tahini, 1 clove grated for shatta)
  • 1.5 tsp coarse sea salt(0.5 tsp for tahini, 0.5 tsp for chickpeas, 0.5 tsp for zucchini)

Instructions

  1. 1

    Set a cast-iron grill pan over high heat (or preheat an outdoor grill to high heat) so it gets scorching hot.

    5 min

    Tip: Getting the pan smoking hot ensures deep charred grill marks before the zucchini gets mushy.

  2. 2

    Make the Velvet Garlic Tahini: In a small bowl, whisk together 0.5 cup Raw sesame tahini, 1 clove Garlic (grated), 3 tbsp Fresh lemon juice, and 0.5 tsp Coarse sea salt. The mixture will seize up—don't worry! Slowly pour in 0.33 cup Ice water while whisking briskly until it turns silky, smooth, and pale.

    5 min

    Tip: The ice water is the magic trick for converting stiff tahini paste into a luxurious whipped cream consistency.

  3. 3

    Crisp the chickpeas: Heat 1 tbsp Olive oil in a medium skillet over medium-high heat. Add 1 cup Cooked chickpeas (patted dry), 1.5 tsp Ras el Hanout spice blend, 0.5 tsp Ground cumin, and 0.5 tsp Coarse sea salt. Fry for 7-8 minutes, tossing frequently, until browned and deeply crunchy.

    8 min

    Tip: Drying the chickpeas thoroughly beforehand prevents steaming and ensures a shatteringly crisp texture.

  4. 4

    Fire-roast the zucchini: Toss 3 Medium zucchini planks with 2 tbsp Olive oil, 0.5 tsp Coarse sea salt, and 0.5 tsp Black pepper. Lay planks directly onto the hot grill pan and scorch for 3 to 4 minutes per side until dark char marks form and the flesh becomes just tender.

    8 min

    Tip: Don't overcrowd the pan; work in two quick batches if necessary so the zucchini roasts rather than steams.

  5. 5

    Prepare the Herb Shatta: In a small bowl, toss together 0.25 cup Fresh mint, 0.25 cup Fresh cilantro, 1 Green chili, remaining 1 clove Garlic (grated), and remaining 1 tbsp Olive oil with a pinch of sea salt.

    4 min

    Tip: Keep the herbs chopped coarsely so they retain vibrant bite and color.

  6. 6

    Assemble the platter: Spread the Velvet Garlic Tahini dramatically across a wide serving platter. Arrange the warm Fire-Charred Zucchini Planks on top. Scatter over the Ras el Hanout Crispy Chickpeas and spoon the fresh Herb Shatta generously across everything. Finish with a drizzle of 1.5 tbsp Pomegranate molasses and a shower of 0.25 cup Pomegranate seeds.

    4 min

    Tip: Serve immediately while the contrast between warm charred zucchini, crunchy warm chickpeas, and cool silky tahini is at its absolute peak.

Chef's Notes

Whenever I wander through spice markets—from Levinsky Market in Tel Aviv to Spice Bazaar in Istanbul—the fragrant aroma of warm cumin and complex Ras el Hanout always stops me in my tracks. Here, humble summer zucchini gets transformed by intense flame-charring, pairing smoky tenderness with explosive spice crunch and silky tahini richness.

Frequently Asked Questions

How long does Fire-Charred Zucchini Planks with Ras el Hanout Chickpea Crunch & Velvet Garlic Tahini take to make?

Fire-Charred Zucchini Planks with Ras el Hanout Chickpea Crunch & Velvet Garlic Tahini takes about 30 minutes total. That includes 15 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Fire-Charred Zucchini Planks with Ras el Hanout Chickpea Crunch & Velvet Garlic Tahini?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Fire-Charred Zucchini Planks with Ras el Hanout Chickpea Crunch & Velvet Garlic Tahini?

The main ingredients are: Medium zucchini, Olive oil, Coarse sea salt, Black pepper, Cooked chickpeas, Ras el Hanout spice blend, Ground cumin, Raw sesame tahini, Garlic, Fresh lemon juice, Ice water, Fresh mint, Fresh cilantro, Green chili, Pomegranate molasses, Pomegranate seeds, olive oil, garlic, coarse sea salt.

What type of meal is Fire-Charred Zucchini Planks with Ras el Hanout Chickpea Crunch & Velvet Garlic Tahini?

Fire-Charred Zucchini Planks with Ras el Hanout Chickpea Crunch & Velvet Garlic Tahini is categorized as: appetizer.