Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 1/3 cup basil, shredded (to serve)
- 2 large carrots, peeled
- 1 onion, finely chopped
- 4 large zucchini
- 400grams can salt-reduced chickpeas, drained, rinsed
- 1/2 cup lemon juice
- 1/2 cup unhulled tahini
- 2tablespoons olive oil
- 30grams parmesan, finely grated (to serve)
- 2tablespoons pumpkin seeds (to serve)
Nutrition per serving
2160kJ / 518Cal
2160 Kilojoules or 518 Calories
25% of daily energy intake*
Protein
17.9grams
Fat
33.0grams
Carbs
20.0grams
Sugars
8.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat oil in a small saucepan over medium heat. Add onion and garlic and cook, stirring frequently, for 5 minutes or until softened. Transfer to a food processor with the chickpeas, tahini and lemon juice, then process until smooth. Return mixture to pan over low heat. Stir in 1 cup boiling water and heat through.
Step 2 of 2
Meanwhile, shred zucchini and carrot into a large bowl. Add half of the chickpea sauce and toss to coat. Divide between bowls, then top with basil, parmesan and pumpkin seeds.
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