As spring continues and the weather gets warmer, it’s hard not to get excited about the new proliferation of seasonal veggies at your local grocery store or farmer’s market. Zucchinis won’t be in season until summer, so keep this recipe handy until June, when you’re craving a refreshing alternative to your favorite noodle dish!
You can sub pretty much any bean for this recipe’s garbanzo (our instructor, Andrew, tried it with red kidney beans), and experiment with different spiralized veggies. For example, cucumber makes a crisp and crunchy option, or try yellow squash for a bit of extra color! The most important part of this recipe is to access your creativity, and enjoy your time in the kitchen.
The veggie noodles don’t take long to come together (no giant pot of boiling water required!), so start by making the bolognese. The longer it cooks, the more flavorful it will become! If you’re a fiend for spicy food, you can add a pinch of red pepper flakes, or if you’re in the mood for a gentler, milder sauce, you might top it off with a bit of basil. This recipe lends itself well to any and all taste buds!
Spiralizing the veggies is arguably the most fun part of the recipe, so if you’d like to have leftovers, you can let your kiddo go nuts with spiralizing different veggies. They’ll love watching the squash and zucchini turn into graceful slivers of noodle. Once you’ve finished spiralizing, just drop your veggie noodles in a hot pan of oil and sauté for a minute or so. Finish the dish with a healthy dollop of bolognese sauce, and enjoy!
Chickpea Bolognese with Zucchini Noodles
- 1 1/2 cups diced red onion
- 3 cloves fresh garlic, minced
- 1 can chickpeas, rinsed, drained and chopped
- 1 medium carrot, diced
- 1 cup cup mushrooms, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1/2 tbsp dried oregano
- 1 tbsp dried parsley
- Sea salt
- 1 tbsp olive oil
- 2 medium zucchini
- 2 tbsp parmesan
- Salt and pepper, to taste
Chickpeas must first be rinsed with water, drained thoroughly and chopped.
Heat a saucepan over medium heat, adding the onions, chickpeas, garlic, and carrots, sautéeing the vegetables for about 5 minutes. Then, add a few tablespoons of water to the pan as needed, to prevent vegetables from sticking to the pan.
Add the mushrooms and sautée until some juices have let out. Then, add the tomato sauce, organo, parsley, and diced tomatoes and let sauté for about 2 minutes. This will then be added over the zucchini noodles as a fantastic sauce.
A spiralizer would be recommended for this, in order to get the same shape as noodles for the zucchini. Once you have the spiralizer, slice off the ends of the zucchini and place it on the spiralizer, turning it around and allowing the shape of the zucchini to just spill out.
Heat the olive oil in a large pain over medium heat, adding garlic and sautéeing for about 1 minute. Then, add the zucchini noodles and toss them around for a minute and turn off the heat. Sprinkle some parmesan cheese on top, along with the chickpea bolognese that was first prepared, and voila!
Until next time,
Team Allergic to Salad