Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Servings 4
- For the chickpeas:
- 1 teaspoon extra virgin olive oil
- 1 14.5 oz can chickpeas drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper
- For the tahini drizzle:
- 1/4 cup tahini
- 1/8 teaspoon garlic powder
- 2 tablespoons lemon
- 1 teaspoon maple syrup
- 2-3 tablespoons water to thin
- salt and pepper to taste
- For the carrot noodles:
- 2 large carrots
- 1 tablespoon chopped cilantro to garnish
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a medium bowl, combine the ingredients for the tandoori chickpeas into a medium bowl and stir to combine. Spread the chickpeas out on the baking sheet and roast in the oven for 30-40 minutes or until almost crispy.
Meanwhile, place all of the ingredients for the tahini drizzle into a bowl and stir to combine until creamy. Taste and adjust if necessary and set aside.
Place a medium pot filled halfway with water to a boil. Meanwhile, peel and spiralize the carrots with Blade D and trim the noodles. Once the water is boiling, add the carrot noodles and cook for 3-5 minutes or until al dente or cooked to your preference. Drain into a colander.
Divide the carrot noodles into bowls and top with chickpeas and then tahini drizzle. Garnish with cilantro.