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Home Vegetable spaghetti with roasted chickpeas and creamy coriander dressing

Vegetable spaghetti with roasted chickpeas and creamy coriander dressing

Recipes

There are plenty of things I can happily go without for a while. Meat, for instance, or sweets. You'll never hear me say "I absolutely need bread every single day" — other things make me just as happy. But there is one thing I genuinely need every single day, or I turn into a proper grouch. It might sound strange, but that thing is vegetables. If I've eaten out for a few days in a row (you don't always get veg with everything) I get the most enormous cravings and I just have to have them.

My housemate and I had exactly those cravings the other day — both of us desperate for vegetables. Lots. And. Lots. Of vegetables. So what did I do? I walked into my favourite Turkish supermarket, bought a mountain of veg, and got to work. The result? This absolutely delicious dish, which is perfect served alongside a chicken leg, a grilled piece of fish, or a meat-free alternative. Or just as it is, like a salad. Just as good!

Recipe

Vegetable spaghetti with roasted chickpeas and creamy coriander dressing

A colourful and healthy vegetable spaghetti made from courgette, carrot and cucumber, topped with crispy roasted chickpeas and a fresh avocado-coriander dressing. Quick to make and packed with flavour.

Course	Side dish
Kitchen	Mediterranean
Servings	3

Preparation time

Preparation time	50 min
Time in oven	30 min
Total	50 min

Equipment

Oven at 200°C
Blender or food processor
Spiralizer
Baking tray with baking paper

Ingredients

1 courgette
1 large carrot
3/4 cucumber
Small can of chickpeas
1.5 tbsp (Greek) yoghurt
1 generous clove of garlic
1/2 avocado
1/2 bunch of fresh coriander
1/2 lemon (juice + zest)
Splash of water
Toasted sesame seeds
Freshly ground pepper & salt
Good olive oil

Vegetable spaghetti with roasted chickpeas and creamy coriander dressing

1. Preheat the oven to 200°C. Drain the chickpeas well and spread them over a baking tray lined with baking paper. Drizzle with olive oil and sea salt, then roast for a good half hour until they're nice and crispy.

2. Meanwhile, wash the vegetables and spiralize them into noodles. Alternate between the different types as you go, so everything ends up nicely mixed together. In a blender or food processor, combine the yoghurt with the avocado, lemon juice and zest, coriander, garlic and a pinch of salt. Add pepper to taste, then a splash of water, and blitz until you have a smooth, creamy dressing.

3. Arrange the vegetables on a serving plate and pour the dressing over the top. Garnish with the roasted chickpeas, sesame seeds and fresh coriander. Enjoy!

Cooking mode Prevents your screen from going to sleep

This dish is ideal as a light lunch or as a fresh meal on a warm day. The combination of crispy chickpeas and creamy dressing creates a wonderful contrast in texture and flavour.

Use a spiralizer to create beautiful noodles from the vegetables. Alternate between the different vegetables as you cut, so you end up with a beautifully mixed and colourful plate.

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