Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle
Try this Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle recipe, or contribute your own.
Try this Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle recipe, or contribute your own.
- salt and pepper to taste
- 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:
- for the tahini drizzle:
- 2 tablespoons lemon
- 2-3 tablespoons water to thin
- for the carrot noodles:
- 1 tablespoon chopped cilantro to garnish
- 1 14.5 oz can chickpeas drained and rinsed
- 1/8 easpoongarlic powder
- Carbohydrate 6.020307241739 g
- Cholesterol 0 mg
- Fat 8.79597479738418 g
- Fiber 2.32464064019885 g
- Protein 2.89881656462115 g
- Saturated Fat 1.2297380633037 g
- Serving Size 1 1 Serving (38g)
- Sodium 46.5071901183214 mg
- Sugar 3.69566660154015 g
- Trans Fat 0.412365375267053 g
- Calories 105 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.
Vibrant strands of tender carrot noodles topped with warm, aromatic tandoori-spiced chickpeas deliver a striking contrast of earthy sweetness and bright, nutty tahini. Utilizing prepared components across multiple meals requires proper storage strategies to maintain structural integrity. Raw carrots retain moisture differently than cooked roots, meaning texture management begins the moment the vegetables hit boiling water.
- Roast the chickpeas at 400 degrees Fahrenheit for 30 to 40 minutes until they achieve a dry exterior, preventing them from softening prematurely when stored alongside moist ingredients.
- Store the roasted chickpeas and spiralized carrots in separate airtight containers in the refrigerator for up to three days to keep the vegetables crisp and the legume coating intact.
- Thin the tahini paste using a ratio of two tablespoons of lemon juice to two or three tablespoons of water, whisking vigorously until the mixture achieves a pourable, creamy consistency.
- Submerge the carrot noodles in boiling water for precisely three to five minutes, testing frequently to stop the cooking process before the strands lose their bite.
Refrigerated leftovers taste best when components are reheated separately rather than combined all at once. Gentle warming restores the aromatic qualities of the cumin and coriander without turning the tender carrot strands into mush.
