Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- salt and pepper to taste
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1 teaspoon extra virgin olive oil
- 1/4 cup tahini
- 1 teaspoon maple syrup
- 2 large carrots
- 1/2 teaspoon sweet paprika
- for the chickpeas:
- for the tahini drizzle:
- 2 tablespoons lemon
- 2-3 tablespoons water to thin
- for the carrot noodles:
- 1 tablespoon chopped cilantro to garnish
- 1 14.5 oz can chickpeas drained and rinsed
- 1/8 easpoongarlic powder
- Carbohydrate 6.020307241739 g
- Cholesterol 0 mg
- Fat 8.79597479738418 g
- Fiber 2.32464064019885 g
- Protein 2.89881656462115 g
- Saturated Fat 1.2297380633037 g
- Serving Size 1 1 Serving (38g)
- Sodium 46.5071901183214 mg
- Sugar 3.69566660154015 g
- Trans Fat 0.412365375267053 g
- Calories 105 calories
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.
