Harissa Zucchini Noodles and Chickpeas

Harissa Zucchini Noodles and Chickpeas

I was excited and humbled at the same time to be approached by Channel Islam International (CII) for an interview about myself and the blog.

Miss Yumna Sarang, the producer of the lifestyle programme, had been following Walnut Pesto closely on social media and thought it would be a good idea for me to share more information about Walnut Pesto on air. She had also requested that I share a meat free recipe with listeners as well.

My first thought went to the Harissa Chickpea Zoodles that I had prepared recently. It is a simple dish packed with flavour, and it contains no meat. This dish has to be one of my favourite meat free meals and it is carb free as well, perfect for people on the banting diet.

An easy to follow version of the recipe is listed below but for more details on spiralizing and balance of flavours, tune in to CII on Tuesday, 2nd February 2016, at 12:15 pm for the full interview.

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Harissa spiced chickpeas with zucchini noodles

Ingredients :
  • 8 baby marrows, spiralized or julienned
  • Spiralized carrots, optional
  • 1 tin chickpeas, drained
  • 1 tsp harissa
  • 2 tblsp olive oil
  • 1 tsp crushed garlic
  • 1 tsp red chilies
  • 1 cup tomatoes, liquidized
  • 1/2 tsp crushed cumin
  • 1 tsp honey
  • Dash of cinnamon
Directions : 
Heat oil in a small pan, add in garlic and seasonings. Add in tomatoes and honey and simmer on low for 10 minutes. Add in the chickpeas and cook for a further 5 minutes.
In a separate pan, heat a dash of oil and stir fry the zoodles for 5 minutes. Do not over cook.
Plate the zoodles on a plate and top with the chickpeas. Garnish with chopped coriander.
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