SERVES 1
310
calories per serving
Ingredients
• Courgettes/Zucchini weighing 300g/11oz
• ½ onion, chopped
• 1 garlic clove, crushed
• 200g/7oz tinned chickpeas, drained
• 250ml/1 cup vegetable stock
• Low cal cooking oil spray
• Salt & pepper to taste
Method
1 Top & tail the courgettes and use the shredder blade to turn into spaghetti noodles.
2 Heat a large non-stick frying pan on the hob with a little low cal spray and gently sauté the onions & garlic for a few minutes until softened.
3 Meanwhile gently warm the chickpeas in a small pan with the stock.
4 Tip the sautéed onions into a blender and use a slotted spoon to add the chickpeas too. Add about half the stock and pulse for a second at a time until you have a chunky sauce. Add more of the stock to alter the consistency if you want.
5 Add the spaghetti noodles to the empty frying pan and move around the pan for 3-5 minutes or until they are piping hot. Tip over the chickpea sauce.
6 Combine well. Season and serve.
CHEFS NOTE
Garnish with chopped flat leaf parsley.