About this recipe:Transform courgettes into long strands that resemble spaghetti. Add a few tablespoons of pesto and a few chickpeas for a satisfying, low carb, gluten free, vegetarian dinner for 2!
1 tablespoon olive oil
4 small courgettes, sliced into strands using a spiraliser
120g chickpeas, drained and rinsed
3 tablespoons pesto, or to taste
salt and ground black pepper to taste
2 tablespoons grated Cheddar or Pecorino cheese, to taste
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Method Prep:10min › Cook:10min › Ready in:20min
Heat olive oil in a pan over medium heat; cook and stir courgetti until tender and liquid has evaporated, 5 to 10 minutes.
Stir in chickpeas and pesto; lower heat to medium-low. Cook and stir until chickpeas are warm and courgetti is evenly coated, about 5 minutes; season with salt and pepper.
Transfer mixture to serving bowls and top with grated cheese.
If you do not have a spiraliser tool, cut courgettes lengthways using a vegetable peeler, stopping when the seeds are reached. Turn courgette over and continue 'peeling', discarding the seeds. Slice the courgette into thinner strips resembling spaghetti.