Beet Noodles with Moroccan Chickpeas


The Paleo folks don’t eat beans. I guess they figure our ancestors didn’t so we shouldn’t. Personally I don’t think that’s a good enough reason to avoid such a sensational source of a whole food protein!

I like the feeling of eating a totally plant-based meal. Last night I came across this one while perusing the inspiralized site and I must say it was really delicious. The beets were surprisingly easy to spiralize and the recipe itself is fairly simple. Plus it’s pretty. Spiralized raw beets are so beautiful!


Beet Noodles With Moroccan Chickpeas


3-4 large beets, peeled and spiralized
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 red onion, finely chopped
7 dried apricots, roughly chopped
1 teaspoon garam masala
1 teaspoon cumin
sea salt and pepper to taste
1 or 2 pinches cayenne pepper
1 tablespoon lemon juice
1 14- ounce can chickpeas, rinsed, drained and patted dry
1 14- ounce can diced tomatoes
1 tablespoon chopped fresh mint


Preheat the oven to 400 degrees.

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.

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.

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.

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.

Divide the beet noodles onto plates and top each with hearty scoops of the chickpea mixture.

Serve with a side of arugula, red onion slices, avocado and julienned carrots seasoned with salt, pepper and a drizzle of olive oil.

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