Courgetti with Quick Chickpea Tomato Sauce

(Gluten Free, Dairy Free, Meat Free | Paleo-Friendly) Cold or hot, this quick little dish is a sure win in your home. Why? All you have to do is throw everything in a blender/food processor and spiralize your courgette (zucchini) –dinner served! You can eat it cold or hot by heating the sauce and folding it through the courgetti. There will be leftover sauce for lunches, but I recommend that you bring the sauce and courgetti noodles in separate containers, drain off the water from noodles and then mix so lunch doesn’t get too watery. Enjoy! x

courgetti-with-chickpea-tomato-sauce-1

Ingredients

  • 2 large courgettes (zucchini)

Sauce Ingredients

  • 1 x 400g (15oz) tin of chopped tomatoes
  • 1 x 400g (15oz) tin of chickpeas or beans, drained and rinsed
  • 2 garlic cloves
  • 4 tablespoons tomato puree or 5 sundried tomatoes in oil, drained
  • 2 tablespoons extra-virgin olive oil (EVOO), plus extra for drizzling
  • 6 anchovies or 8 large pitted olives in oil, drained
  • Sea salt and black pepper to taste

Optional Extras

  • 1 teaspoon dried oregano, basil or thyme
  • A sprinkle of cayenne pepper or chilli flakes
  • 1 handful of finely grated parmesan

Directions

  1. Place all sauce ingredients in a food processor or blender and blend until smooth, or to the desired consistency, along with oregano, basil or thyme and cayenne pepper or chilli flakes (if using). Season with salt and pepper to taste.
  2. Spiralize the courgettes (zucchini), snipping long strands into shorter lengths for easier eating, or use a julienne or standard vegetable peeler to peel the courgettes (zucchini) into strips before cutting in half lengthways.
  3. Toss the ‘courgetti’ in half the sauce, adding more if needed, and arrange on a platter, or plate up one portion of courgetti per person and top with 4 tablespoons of sauce. Serve with a grind of black pepper or a sprinkle of parmesan, if you wish, and drizzle with plenty of EVOO

Source | Hemsley Hemsley, ‘Good + Simple’

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