Spiralized Courgette Spaghetti with Chickpeas
Spiralized courgette spaghetti with chickpeas is not only a low carb, low fat and healthy recipe but it's really easy to make too.
Servings 4
Calories 233kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic crushed
- 4 ripe vine tomatoes chopped
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 400 g can chickpeas rinsed and drained
- 2 medium sized courgettes zucchini, about 350g. spiralized
- 1 tablespoon coriander freshly chopped
Instructions
- Heat the oil in a non stick frying pan and saute the onion and garlic for about 3 – 4 minutes until soft. Keep stirring so as not to burn.
- Add the chopped tomatoes, oregano and salt. Keep stirring and allow the tomatoes to simmer down to a liquid pulp for about 8 – 10 minutes.
- Blitz the tomato pulp in a food processor or with a stick blender until you have a thick creamy tomato sauce.
- Add the sauce back to the pan, re-heat it until it begins to bubble, then stir in the spiralized courgette and chickpeas.
- Heat through until warm and serve garnished with the freshly chopped coriander.
Nutrition
Calories: 233kcal | Carbohydrates: 33.1g | Protein: 10.9g | Fat: 7.8g | Saturated Fat: 1.4g | Cholesterol: 2.4mg | Sodium: 310mg | Fiber: 9.7g | Sugar: 10.2g | Vitamin A: 400IU | Vitamin C: 47.9mg | Calcium: 130mg | Iron: 2.2mg