Ginger-Cumin Infused Carrot, Zucchini & Chickpea "Pasta"
Serves 8
This hearty dish can be served in small cups or ramekins and eaten with a
salad fork.
2 large zucchini or one large zucchini and one large yellow or summer squash
2 large carrots
1 medium onion
2 tablespoons olive oil
1 cup organic low-sodium vegetable broth
1 15-ounce can of chickpeas, drained and rinsed
1 l-inch knob fresh ginger, peeled and grated
1 teaspoon ground cumin
1 teaspoon freshly ground pepper
Sea salt to taste
1. Using a vegetable peeler, slice zucchini and carrots into long,
fettuccini-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.
Per serving: 123 calories, 4 g fat (0.6 g satu rated), 18 g carbohydrates,
4 g protein, 4 g fiber,441 mg sodium (19% DailyValue).
Natural Health Dec.2008/Jan 2009
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