zucchini noodles with harissa romesco and black pepper chickpeas
USE YOUR NOODLE AND MAKE THIS RECIPE
A delicious recipe that gives you no excuse but to exclude animal products from your meal, entirely. It's just that hearty! I love how this dish celebrates plant based ingredients and leaves you wishing "boy, bye" to your meat craving.
Happy Meatless Monday!
ROMESCO INGREDIENTS
- 1 jar of roasted red peppers
- 1/4 cup of tomato paste
- 1/4 cup of sundried tomato
- 1/4 cup of apple cider vinegar
- 1/2 cup of walnuts
- 1 tbs harissa
- 1 tbs smoked paprika
- 1 tsp chili flakes
- cracked black pepper
- 1/4 cup of parsley
- 1/2 cup of olive oil
ZUCCHINI NOODLES
- 5 zucchinis, spiralized (this is a great option if you need to buy one)
CHICPEAS
- 1 can of chickpeas, drained, rinsed and dried
- olive oil
- salt and pepper
DIRECTIONS
Preheat oven to 425. Spiralize 5 zucchinis, and boil for 4 mins. Drain and let cool. Meanwhile, place all romesco ingredients except for the oil in a food processor. While the mixture pulses, slowly add the olive oil until the sauce is creamy.
Drain and rinse the chickpeas. Dry them. Place on a skillet with olive oil, salt and pepper. Roast at 425 for 25 mins or until golden brown.
Plate your noodles with romesco and chickpeas on top and a sprinkle of flat leaf parsley.
