Smashed Zucchini With Chickpeas and Peanuts

Preparation

1. Step 1

   Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1½ teaspoons salt. Let drain while you cook the chickpeas.

2. Step 2

   Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.

3. Step 3

   Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).