Having a sort-out one afternoon, I decided to use up various bits and bobs I had and turn them into our evening meal. I had recently seen a delicious recipe on The Juicy Health Company using chickpeas which prompted me to dig out a tin of these versatile peas and incorporate them into a dish. The result was really filling and tasty and the bonus was that I now have two tubs of pesto in the freezer for use on another day.
First off, I made some pesto (this quantity made 3 small tubs)
¼ cup toasted pine nuts
1 garlic clove
1 bunch coriander
½ green pepper
1 tablespoon lime juice
¼ cup extra virgin olive oil
½ teaspoon salt
Freshly ground black pepper
1 Sweet Potato
Tin of Chickpeas
In a food processor, blend the pine nuts and garlic clove. Add the coriander and pepper and process. Add the lime juice, olive oil and seasoning to taste. Blitz until blended.
I had one large courgette and one sweet potato which I turned into noodles (or zoodles) with my spiralizer. I added a can of drained and rinsed chickpeas and sautéed these quickly over a high heat. I then stirred in one tub of pesto and served it on a plate of rocket, baby tomatoes and avocado.
So simple, yet so tasty and filling. The pesto could be made with almost any nut/herb combination and the noodles could be carrot, courgette, sweet potato etc.
NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.