Preparation time 10 min
Cooking time 40 min\
Ingredients (2 servings)
Crispy Baked Chickpeas
- 1 1/2 cup Chickpeas, boiled
- 1/2 tsp Salt
- 1/4 tsp, ground Cumin
- 1/4 tsp Turmeric, ground
- 1/4 tsp Garlic powder
- 1/4 tsp Chili powder
Noodles
- 250 g Zucchini, raw
- 250 g Butternut squash, raw
Sauce
- 3 tbsp Water (to thin the sauce, more if needed)
- 1 clove Garlic, raw (optional)
- 1/2 cup Hummus (homemade or store bought)
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Instructions
-
Prepare the chickpeas
Preheat the oven to 180C (360F) and line a baking sheet with parchment paper (or more as needed). Drain the chickpeas well and spread them out on a clean absorbent towel. Gently dry the chickpeas. At this point, you can opt to peel them off (personally, I leave the skins on). Transfer the chickpeas to a mixing bowl and toss with salt. Bake for 30 to 40 minutes, or until golden brown and crispy to the touch. Remove from the oven and toss with seasonings while still warm. -
Prepare the Zoodles
Using your preferred method, spiralize the zucchini and butternut squash. Sauté over medium heat for 2 to 3 minutes. Drain the cooked noodles to get rid of excess moisture. -
Prepare the sauce
To prepare the sauce, combine hummus, water and minced garlic. Add water by the tablespoon, only as much as necessary. Mix until smooth. - In a mixing bowl, toss your noodles with hummus sauce.
- Divide between serving bowls and top with crispy chickpeas.
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Nutrition
One serving contains 241 calories, 11 grams of protein, 3 grams of fat, and 46 grams of carbohydrates.
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