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Carrot Noodles with Vegan Arrabbiata

Serves
2
Preparation Time
10 mins
Cooking Time
30 mins
Calories Per Serving
230
Category
Lunch, Main, Vegan

Ingredients

  • 200 g canned chickpeas
  • 6 large carrots
  • 30 ml extra-virgin olive oil
  • 1 garlic clove (minced)
  • ¼ Tbsp crushed red pepper flakes
  • 1½ tsp thyme leaves
  • 30 g tomato paste
  • 200 g canned diced tomatoes
  • ½ tsp pink Himalayan salt

Method

1. Preheat the oven to 200°C (400°F).
2. Spread the chickpeas on a baking sheet and bake until golden brown and crispy, 20-25 minutes.
3. Peel the carrots, remove the ends and using a vegetable peeler, cut them lengthwise as thinly as possible into wide, flat noodles.
4. Heat olive oil in a pan over medium heat. Stir in the garlic, red pepper flakes and thyme and cook until the garlic is soft and fragrant about 5 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the diced tomatoes, followed by the carrot noodles. Cook until the carrots are warm but still crisp, 3-5 minutes. Season with salt to taste.
5. Remove the arrabbiata from the heat, add the crispy chickpeas and toss together. Divide among bowls.
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Vegan information

Added by
Janey
Views
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Comments
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