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Steamed Zucchini Noodle Bowl with Mushrooms, Crispy Chickpeas and Peas

SERVES 2 | EASY | 20 mins:

Things you’ll need:
CRISPY CHICKPEAS
1 tin chickpeas, drained and dried on paper towel
Salt, to taste
Drizzle of olive oil 

MUSHROOMS
Olive oil, to fry
250g button mushrooms, sliced
Handful thyme leaves

TO SERVE
350g baby marrow spaghetti (noodles)
Squeeze of lemon juice
Olive oil, to drizzle
150g frozen peas, defrosted in boiling water
Chopped chives

Step 1

For the crispy chickpeas, preheat the oven to 200°C. Place the chickpeas on a roasting tray, sprinkle with salt and olive oil and toss to combine. Roast in the oven, 30 minutes or until crispy and golden.

Step 2

For the mushrooms, heat a Capri Saute Frying pan over medium-high heat and add a drizzle of olive oil. Add the mushrooms and fry, adding the thyme leaves near the end of frying. Season to taste with salt.

Step 3

Place the baby marrow noodles in your Capri Italiano multi-steamer over a pot of simmering water, cover with a lid and steam, 2 ­– 3 minutes. Toss with lemon juice, olive oil and season to taste.

Step 4

To serve, place baby marrow noodles in bowls, add mushrooms, crispy chickpeas and peas to the bowl and sprinkle with chopped chives and a drizzle of olive oil and season if necessary.

Items used in this recipe

24CM Non-stick Red Saute Frying Pan
2 Plate Induction Cooker