Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle
Try this Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle recipe.
Try this Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle recipe.
- salt and pepper to taste
- 1/8 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1 teaspoon extra virgin olive oil
- 1/4 cup tahini
- 1 teaspoon maple syrup
- 2 large carrots
- 1/2 teaspoon sweet paprika
- for the chickpeas:
- 1 14.5oz can chickpeas drained and rinsed
- for the tahini drizzle:
- 2 tablespoons lemon
- 2-3 tablespoons water to thin
- for the carrot noodles:
- 1 tablespoon chopped cilantro to garnish
- Carbohydrate 206.091128491739 g
- Cholesterol 0 mg
- Fat 15.2346397973842 g
- Fiber 62.4213021165726 g
- Protein 26.5195165646212 g
- Saturated Fat 2.0667961883037 g
- Serving Size 1 1 Serving (2184g)
- Sodium 89.4499401183214 mg
- Sugar 143.669826375166 g
- Trans Fat 3.86762662526705 g
- Calories 728 calories
Step-by-step
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, combine the ingredients for the tandoori chickpeas into a medium bowl and stir to combine. Spread the chickpeas out on the baking sheet and roast in the oven for 30-40 minutes or until almost crispy.
- Meanwhile, place all of the ingredients for the tahini drizzle into a bowl and stir to combine until creamy. Taste and adjust if necessary and set aside.
- Place a medium pot filled halfway with water to a boil. Meanwhile, peel and spiralize the carrots with Blade D and trim the noodles. Once the water is boiling, add the carrot noodles and cook for 3-5 minutes or until al dente or cooked to your preference. Drain into a colander.
- Divide the carrot noodles into bowls and top with chickpeas and then tahini drizzle. Garnish with cilantro.
Boiling water demands strict attention because root vegetables transition from structural integrity to complete collapse within seconds. When dropping spiralized carrots into rolling water, monitor the texture constantly after the three-minute mark, pulling them immediately when they retain a slight structural resistance to the bite. Fresh vegetables carry significantly higher water content than preserved or dehydrated components, which means their internal moisture actively steams the tissue from the inside out during cooking. Controlling this internal hydration prevents the noodles from turning into a pulpy mash. Utilizing a standard spiralizer fitted with a medium blade ensures uniform thickness across every strand, allowing uniform heat penetration so no single piece remains raw while another turns mushy.
Dry spices mixed with olive oil coat the legumes before roasting at 400 degrees Fahrenheit, creating a thermal reaction that toasts the ground cumin, coriander, and cayenne on the surface. Canned chickpeas introduce ambient moisture that must evaporate entirely during the thirty to forty minute roasting window before the exterior can achieve crispness. Fresh citrus juice added to the tahini breaks the natural emulsion temporarily through acid shock, requiring gradual drops of water to coax the fats and proteins back into a smooth, pourable sauce. Emulsifying this paste correctly depends entirely on adding the thinning liquid one teaspoon at a time rather than all at once, which prevents the mixture from splitting irrevocably.
