Spring Vegetable Recipe 3 Ways: Courgetti Spaghetti with Curried Chickpeas

3rd May 2017
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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.

Courgetti Spaghetti

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.

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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.

Curried Chickpeas

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.

Courgetti Spaghetti with Curried Chickpeas

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes

Yields: 2 Portions

Courgetti Spaghetti

Ritual: StirFry
Character: Light & Green
Essence: Spicy Spring Spirals

  • Courgetti Spaghetti
  • 2 Large Courgettes - Spiralized
  • 1 Bunch of Asparagus - Thinly Sliced
  • 1 Cup Spring Onions - Finely Chopped
  • 1 Cup Purple Broccoli - Finely Chopped
  • 3 Cups Spinach - Washed & Drained
  • 2 Garlic Cloves - Crushed
  • 1 Tbsp Olive Oil
  • Curried Chickpeas
  • 1 Tin Chickpeas - Rinsed & Drained
  • 3 Tbsps Yoghurt
  • 2 Tbsps Curry Powder
  • 1 Tbsp Nutritional Yeast
  • 1 tsp Garlic Powder
  • 1 tsp Fennel Seeds - Crushed
  • 1 tsp Coriander Seeds - Crushed
  • Juice of 1 Unwaxed Lemon
  • Salt & Pepper to taste

Rinse and drain the chickpeas. Put them in a large mixing bowl with all the curry marinade ingredients. Stir well and allow to marinade whilst preparing the rest of the vegetables. You could even do this step in the morning or the day before and leave in a covered container in the fridge.

Spiralize the courgettes. Set aside in a colander.

Thinly slice or peel the asparagus lengthways and finely chop the rest of the vegetables.

Heat the oil in a large wok over medium heat until hot. Carefully add the broccoli, spring onions, asparagus, and garlic. Stir fry quickly around the pan for 2-3 minutes.

Add the spinach and move around the pan for 1-2 minutes until just starting to wilt.

Pour over the chickpeas and all the marinade and stir for 2 minutes or so until starting to warm through.

Swirl the courgetti around in the bowl you used for the chickpeas. This step is not essential but it helps to pick up the excess marinade from around the bowl. #lovefoodhatewaste

Pour the courgetti into the wok and stir for 2-3 minutes or until warmed through. I find using tongs to stir and seperate the noodles is much easier than using a spoon.

If you prefer you can serve this whole thing as a marinated salad rather than a stir fry. I would omit the olive oil and fresh garlic cloves. Replace the spinach with kale and massage all the raw vegetables into the curried chickpea marinade. Prepared this way the whole dish would take less than 10 minutes.

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 😉

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