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Spicy Moroccan Chickpeas With Beet Noodles [Vegan]

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This flavorful dish is a hearty, vegan meal. The sweetness of the apricots and the thickness of the simmered diced tomatoes are incredible, but the mint comes in and sweeps you off your feet in this recipe.

Spicy Moroccan Chickpeas With Beet Noodles [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

319

Serves

4

Cook Time

25

Ingredients

  • 3-4 large beets, peeled, Blade C, noodles trimmed
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • ½ red onion, finely chopped
  • 7 dried apricots, small cubed
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • salt and pepper, to taste
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon lemon juice
  • 1 14oz can chickpeas, rinsed, drained, patted dry
  • 1 14oz diced tomatoes, no salt added
  • 1 tablespoon chopped fresh mint

Preparation

  1. Preheat the oven to 400 degrees.
  2. Lay out the beet noodles evenly in a baking tray and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and bake for 10-15 minutes or until wilted.
  3. Heat a large skillet over medium-high heat. Add in the rest of the olive oil and once it heats, add in garlic. Cook the garlic for 30 seconds or until fragrant.
  4. Add the onions, lemon juice, apricots, garam masala, red pepper flakes and season with salt and pepper. Cook for 5 minutes or until onion begins to slightly brown.
  5. Add in the chickpeas and tomatoes and bring to a boil. Reduce the heat and simmer for 5-7 minutes, stirring occasionally, to reduce.
  6. Once reduced, stir in the mint.
  7. Divide the beet noodles onto 4 plates and top each with hearty scoops of the chickpea mixture.

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AUTHOR & RECIPE DETAILS


photo

Alissandra Maffucci is an enthusiastic home cook and the blogger at InspiralizedInspiralized offers a creative new twist on healthy eating, using a spiralizer to create noodles out of vegetables. The blog features daily recipes and inspirational content dedicated to this culinary concept. Ali has a penchant for yummy food and hopes to inspire everyone to spiralize and start eating clean, healthily and creatively. She currently resides in Jersey City, NJ.


 

 

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0 comments on “Spicy Moroccan Chickpeas With Beet Noodles [Vegan]”

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Agnieszka
2 Years Ago

do i need raw beets or can i use precooked ones?


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