Ginger-Cumin Infused Carrot, Zucchini & Chickpea "Pasta" (Ve

nguill6

taken from Natural Solutions magazine
I tried this a few days ago and loved it! Quick but still feels like cooking and only 123 calories for filling meal/side!

2 large zucchini or 1 large zucchini and 1 large yellow squash
2 large carrots
1 medium onion
2 TBS olive oil
1 cup organic low-sodium vegetable broth
1 15-oz can of chickpeas, drained and rinsed
1 1-in knob fresh ginger, peeled and grated
1 TSP ground cumin
1 TSP freshly ground pepper
sea salt to taste

1. Using a vegetable peeler, slice zucchini and carrots into long, fettucini-like strips. Set aside.
2. Meanwhile, slice the onion into very thin pieces and separate them into strips. Heat oil in a large saucepan over medium heat and add onion, allowing the strips to gently "sweat" until soft, about 5 minutes.
3. Add the broth, then zucchini and carrots. Allow the vegetables to cook for about 3 or 4 minutes. Add chickpeas, ginger, cumin, salt, and pepper.
4. Simmer for about 5 or 6 minutes, taste, and adjust seasonings. Serve hot.

serves 8
per serving: 123 calories, 4g fat (.6g saturated), 18g carbohydrates, 4g protein, 4g fiber, 442mg sodium (19% daily value)
**I already added this to foods

hope someone enjoys this one as much as i did!

nguill6

taken from Natural Solutions magazine
I tried this a few days ago and loved it! Quick but still feels like cooking and only 123 calories for filling meal/side!

2 large zucchini or 1 large zucchini and 1 large yellow squash
2 large carrots
1 medium onion
2 TBS olive oil
1 cup organic low-sodium vegetable broth
1 15-oz can of chickpeas, drained and rinsed
1 1-in knob fresh ginger, peeled and grated
1 TSP ground cumin
1 TSP freshly ground pepper
sea salt to taste

1. Using a vegetable peeler, slice zucchini and carrots into long, fettucini-like strips. Set aside.
2. Meanwhile, slice the onion into very thin pieces and separate them into strips. Heat oil in a large saucepan over medium heat and add onion, allowing the strips to gently "sweat" until soft, about 5 minutes.
3. Add the broth, then zucchini and carrots. Allow the vegetables to cook for about 3 or 4 minutes. Add chickpeas, ginger, cumin, salt, and pepper.
4. Simmer for about 5 or 6 minutes, taste, and adjust seasonings. Serve hot.

serves 8
per serving: 123 calories, 4g fat (.6g saturated), 18g carbohydrates, 4g protein, 4g fiber, 442mg sodium (19% daily value)
**I already added this to foods

hope someone enjoys this one as much as i did!

LightenUp_Caro

It sounds really good!!!! Thank you!

ndarling

Sounds delish! oxox