Looking for a delicious, light and low-carb meal? Then try zucchini with chickpea sauce. Perfect for the warmer days!
Ingredients
-
1 onion
-
1 clove of garlic
-
1 red pepper
-
2 stalks celery
-
2 tablespoons olive oil
-
2 cans diced tomatoes (or 800 grams fresh diced tomatoes)
-
2 large courgettes
-
300 grams cooked chickpeas (or canned)
-
200 grams fresh spinach
-
50 grams grated pecorino (hard sheep’s cheese)
-
supplies: spiralizer
Preparation
- Peel and chop the onion and garlic. Wash the pepper and cut it into rings (remove the seeds and the seeds if you want the sauce less spicy). Wash the celery and cut it into cubes.
- Heat the oil in a frying pan and fry the onion, garlic, pepper and celery for a few minutes. Add the diced tomatoes and bring to the boil. Let the sauce simmer and thicken for 15 minutes.
- Wash the courgettes. Make the zucchini from the courgettes using a spiralizer.
- Stir the chickpeas into the sauce and cook for 5 minutes. Bring water to a boil.
- Rinse the spinach and cut it into coarse pieces. Stir the spinach into the sauce until the leaves become limp. Season the sauce with a little salt.
- Place the courgetti in a sieve and cover with the boiling water. Drain well.
- Divide the zucchini among four plates and then the sauce. Garnish with the pecorino.
Tip
Of course you can also have half spaghetti and half zucchini.
This is a recipe from PureHealthy.
Number of persons
4 persons
Duration
20 minutes
