(inspired by Choosing Raw)
1 Large (or 2 small) zucchini, spiralized into noodles
1 15ox can chickpeas, drained and rinsed
1-2 T EVOO
about 1 cup jarred or homemade pasta sauce of your choice
1. In a small saucepan, heat your sauce or gravy.
2. In a large frying pan or dutch oven, sauté the chickpeas over medium-high heat in about a tablespoon of olive oil. Sprinkle them with the powders and spices. After they snap, crackle and pop for a few minutes and start to brown, remove from the pan and set aside.
3. In the same pan, sauté your zucchini over medium-high heat, sprinkling them with the powders and spices as well. This is going to be a very quick sauté. You don’t want your noodles to get soggy.
4. Combine chickpeas and gravy with the zucchini and toss until everything is coated. Serve with a garnish of fresh basil and grated parmesan or locatelli.