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Zucchini Noodles with Arrabiata Chickpeas
from Cookie + Kate

Name: Zucchini Noodles with Arrabiata Chickpeas
Ingredients: 1 small onion, chopped; 2 cloves garlic, finely chopped; 2 teaspoons extra virgin olive oil; ½ tsp dried red pepper flakes; 1 red bell pepper, chopped; 3 or 4 diced tomatoes, seeded, with juice; 2 tablespoons chopped fresh basil; 1 can chickpeas, rinsed and drained; 2 to 3 zucchinis; olive oil; sea salt; black pepper

Ingredients

You need 12 Ingredients

black pepper

sea salt

olive oil

2 to 3 zucchinis

1 can chickpeas, rinsed and drained

2 tablespoons chopped fresh basil

3 or 4 diced tomatoes, seeded, with juice

1 red bell pepper, chopped

½ tsp dried red pepper flakes

2 teaspoons extra virgin olive oil

2 cloves garlic, finely chopped

1 small onion, chopped

Steps

Showing 3 out of 6 Steps

Slice the ends off two to three zucchinis. Use a vegetable peeler to shave off strips of zucchini. It's easier than you think it'll be.
Add the tomatoes and heat until the sauce begins to simmer. Lower heat and cook (uncovered) until thickened, about 15 minutes. Stir frequently.
Preheat the oven to 400 degrees Fahrenheit. In a large pan, heat the oil over medium heat. Add the onions and garlic and sauté until the onion starts to caramelize, which will take about 10 minutes. Add the pepper flakes and red pepper and cook until the pepper softens, about 2 minutes.

View the remaining steps at
Cookie + Kate