Zucchini spaghetti with chickpeas and cherry tomatoes are an excellent alternative to classic semolina spaghetti. Zucchini spaghetti, also known as zoodles, are made with a special spiral vegetable slicer. The zucchini spaghetti are enhanced by a simple yet tasty seasoning, with chickpeas and cherry tomatoes cooked in a pan and with an irresistible flavor!
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First Courses with Chickpeas
Zucchini Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
Ingredients
- 2 zucchini (large)
- 2.8 oz canned chickpeas
- 8 cherry tomatoes
- 1 chili pepper
- to taste oregano
- to taste onion
- to taste extra virgin olive oil
- to taste salt
Tools
- Spiralizer
Preparation
To make the zucchini spaghetti, wash and trim the zucchini, remove the ends, and cut them into spirals with a spiralizer.
In a pan, pour a drizzle of extra virgin olive oil, chopped onion (amount to taste) and chopped chili pepper. Place the pan on the stove over low heat.
Then add the oregano and washed and quartered cherry tomatoes. Continue to cook over low heat.
Lastly, add the chickpeas and a ladle of hot water, and cook for 10 minutes.
Then add the zucchini spaghetti and sauté in the pan for about 5 minutes, just enough time to slightly soften the zucchini. Adjust with salt.
Remove from heat, and serve the zucchini spaghetti, if desired, with a sprinkle of grated Pecorino cheese. Bon appétit!
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