What better way to finish my Spring Vegetable 3 Ways series than with this super light Courgetti Spaghetti with Curried Chickpeas recipe. Whatever you call them in your neck of the woods, Zucchini Noodles, Spiralized Zoodles or my personal favourite, Canoodles, there’s no denying the Courgetti Spaghetti phenomenon is here to stay.
I actually bought my table top spiralizer a few years ago on a great deal for £6.99. There are bargains to be had if you shop clever. It’s a basic model but gets the job done. However, there’s definitely a real knack for getting the noodles right. My first few failed attempts had me convinced my machine was duff. After a bit of practice with my Spiralizer I learned to use the largest blade setting. It also helps to use the straightest, biggest courgette you can find.
It literally takes minutes to prepare these from scratch. The only downside being it takes longer than that to wash the contraption. If you don’t have the time or inclination then pre-prepared Courgetti Spaghetti is available in every major supermarket these days. It’s worth considering that it will always be fresher, cheaper and of course, much more fun to make your own.
We’ve had a bit of a courgette crisis in Europe this year. Supply was almost non-existent for the first few months of 2017 due to inclement Winter weather. Thankfully for the past few weeks, they seem to be freely available once again. The price overall, which rocketed during the shortage, has evened back out. You could always substitute them in this recipe for regular noodles or linguine if you prefer.
As for the chickpeas, this curried marinade is my absolute favourite way to prepare them. It’s usual for me to make up a double batch and store them in a sealed container in the fridge for up to 5 days.
I could eat these every day either massaged into a kale salad, stirred into a curry or lightly roasted in the marinade and used to top rice, pasta, or even pizza.
I use a standard Chinese style hot yellow curry powder as I always have it on hand but experiment with various flavours such as Tikka seasoning or Thai Red Curry.
My preference is to eat my Courgetti Spaghetti warmed through, but in the heat of Summer every element of this dish could be served cold as more of a salad. Whilst not truly a raw dish due to the chickpeas and yoghurt it would be a great starter dish for introducing raw, fresh veggies into your 10 a day.
What do you call yours? Let me know in the comments below. Canoodles for the win 😉