Spiralized Beets And Moroccan Chick Peas

Spiralized Beets And Moroccan Chick Peas

Spiralized Beets And Moroccan Chick Peas
Author: Ginny Wright
This delicious plant-based meal is from Inspiralized and absolutely worth the effort. The beets are surprisingly easy to spiralize and very pleasing to the eye! Serve this dish with a side of arugula, red onion slices, avocado and julienned carrots seasoned with salt, pepper and a drizzle of olive oil for a full spectrum of color.
Ingredients
  • 3 -4 large beets, peeled and spiralized
  • 2 tbsp. olive oil
  • 2 tsp. minced garlic
  • 1/2 red onion, finely chopped
  • 7 dried apricots, roughly chopped
  • 1 tsp. garam masala
  • 1 tsp. cumin
  • sea salt and pepper to taste
  • 1 pinch cayenne pepper or more to taste
  • 1 tbsp. lemon juice
  • 15 – ounce can chickpeas, rinsed, drained and patted dry
  • 15 – ounce can diced tomatoes
  • 1 tbsp. chopped fresh mint
Instructions
  1. Preheat the oven to 400 degrees.
  2. Lay out the beet noodles evenly on a baking tray and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and bake for 10-15 minutes or until wilted.
  3. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and once it heats, add in garlic. Cook the garlic for 30 seconds or until fragrant.
  4. Add the onions, lemon juice, apricots, cumin and garam masala. Season with salt and pepper and cayenne pepper. Cook for 5 minutes or until onion begins to slightly brown.
  5. Add in the chickpeas and tomatoes and bring to a boil. Reduce the heat and simmer for 5-7 minutes, stirring occasionally, to reduce. Once reduced, stir in the mint.
  6. Divide the beet noodles onto plates and top each with hearty scoops of the chickpea mixture
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