The third recipe from Liza for our cross-training, mixing it up month of March is a yummy chickpea bolognese!
5 carrots, about 200 grams
½ cup chickpeas, washed, drained and chopped
1 tablespoon of vegetable oil (I used coconut oil)
4 tablespoons of almond meal
200 grams cherry tomatoes
garlic, crushed and minced
1 cup tomato sauce
a handful fresh basil
a handful thyme
half bay leaf
Prepare the noodles
Scrub your carrots clean under cool, running water. Using a spiraler, or a potato peel, to carefully peel strips of carrot. You might want to steam your carrots for about 4 minutes. I didn’t because I really enjoy the crunch. The carrot strips also absorb the tomato sauce liquid and soften after a few minutes.
Cook the chickpeas
Pour the oil in a shallow non, stick pan followed by the drained chickpeas. Brown the chickpeas, then add the garlic and stir. Add the almond meal until browned but not burnt. Set aside.
Make the sauce
Pour olive oil into a pan, set to a low heat. Add the cherry tomatoes. Season with salt and pepper. Simmer gently for three minutes. Add the chopped chickpeas, thyme and half a bay leaf. Add the fresh basil (reserve a few leaves for the garnish).
Dress the plate
Dress you plate by tearing the mozzarella into bite size pieces all over the plate. Pour the tomato sauce over the carrots, discarding the whole herbs. Add the chickpea, garlic and almond meal, and drizzle with good quality extra virgin olive oil.