Middle Eastern Inspired Zucchini Noodles
A delicious and heart-healthy vegan recipe for zucchini noodles inspired by Middle Eastern flavors, rich in soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 2 medium zucchinis
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can chickpeas, rinsed and drained
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
Using a spiralizer, spiralize the zucchinis into noodles. Set aside.
In a large pan, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
Add the cumin, coriander, paprika, and cayenne pepper to the pan. Stir to combine and toast the spices for 1-2 minutes.
Add the zucchini noodles and chickpeas to the pan. Cook for 3-4 minutes, stirring occasionally, until the zucchini noodles are tender.
Remove the pan from heat and stir in the chopped parsley. Season with salt and pepper to taste.
Divide the zucchini noodle mixture into serving bowls. Enjoy hot as a main course or side dish.
Estimated Nutrition
Per serving
| Calories | 200 |
| Protein (g) | 6 |
| Carbs (g) | 20 |
| Fiber (g) | 8 |
| Sugar (g) | 6 |
| Saturated fat (g) | 1 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |