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I whipped up this amazing Garlic Ginger Chickpea Veggie Noodle Bowl trying to keep things healthy without spending a fortune or a ton of time in the kitchen. Picture this: you're in and out of the kitchen in no time, with a meal that's not only easy on the budget (seriously, it cost me less than five bucks and I got two meals out of it) but also packed with flavor. It's the kind of dish that makes you feel good about what you're eating-full of delicious veggies and protein rich chickpeas, and you can even make it without oil if you're into that. Honestly, it's just a solid, tasty meal that doesn't make you choose between flavor and nutrition. #WFPBNO
Garlic Ginger Chickpea Veggie Noodle Bowl
Ingredients:
2 packs of Cello Noodles, strings removed
2 medium Courgettes / Zucchinis, julienned into noodles
1 can of organic Chickpeas, not drained
1 small Head of Gem Lettuce, shaved julienne
1 finger-length section of Leek, julienned
2 Clementines or 1 Orange, juiced
3 cloves of Garlic, minced
1 tablespoon fresh Ginger, minced
5 tablespoons Low Sodium Soy Sauce
1 teaspoon Agave Syrup
1 teaspoon Sesame Oil (optional)
1 Birds Eye Chili, chopped (optional)
Instructions:
Prepare the Noodles:
Place the cello noodles in a large bowl and cover with boiling water. Let them soak for 1 minute, then strain and set aside. Note that they rehydrate quickly.
Mise en Place:
Julienne all the vegetables and have them ready, along with the minced garlic and ginger.
Sauté the Vegetables:
Heat a large sauté pan or pot over medium-high heat. Add the julienned leeks and stir for a minute until they soften slightly. Then, add the courgette/zucchini noodles, shaved lettuce, and the minced garlic and ginger. Squeeze in the juice from the clementines or orange. Steam-sauté the vegetables for about 2 minutes until they are slightly tender.
Add Chickpeas and Seasoning:
Pour the chickpeas into the pan along with their liquid from the can. Cook for a few more minutes until everything is heated through. Add soy sauce, a little squirt of agave syrup, and the optional sesame oil for extra flavor. If you prefer some heat, sprinkle the chopped birds eye chilies in.
Stir and Serve:
Stir all the ingredients together well, making sure the seasoning coats the vegetables and chickpeas evenly. Transfer the sesame ginger vegetable noodle mixture to a large serving bowl.
#vegan #wholefoods #plantbased #nooilrecipe