One of my New Year’s resolutions was to eat less meat – of all my resolutions this was the hardest one to stick to.
Lets face it, nothing tastes better after a long day then a juicy steak cooked to perfection, and where I live it seems to be all anyone ever eats! We get together for dinners and everything on the table is either ground beef tacos, burgers, polish dogs or some delicious form of red meat!
My closest friends and family don’t believe a meal is a meal unless it is doused in bacon or served with a steak.
Then I came to the realization – Do any of us really need to eat red meat everyday?
I decided to start slowly by cooking vegan/vegetarian meals when I cooked for myself.
My friends and family were concerned and started mocking my vegetable concoctions by calling them “veggies with a side of veggies” and “great, now where is the meal?”
I will admit some of the recipes I came up with and found absolutely delicious are not appetizing to all by the sound/title of the dish. However, everyone one of the people I fed found each dish “surprisingly delicious” and asked if I cooked the veggies in bacon fat to help them taste this good! (don’t worry, of course I did not)
Now back to this dish….
After describing it to my family, I saw the disappointment in their faces and knew it would be a hard sell.
However once I started cooking, the aroma of Garam Masala filled our home and an audience fled into the kitchen within minutes!
I literally had two people hovering over me, trying to sneak a bite of what I was cooking!
Needless to say, Vegan or not, this dish is spiced incredibly well. The juxtaposition of the refreshing lemon with the zesty red pepper flakes surprises your taste buds. I can’t promise anything, but I for one was not missing meat at all after trying this dish.
In my kitchen I find that everything is better with cilantro… however if you are not a fan I suggest replacing with mint to add to the Moroccan vibe. Also if you don’t love beets, try spiralizing sweet potatoes or summer squash – the dish may not be as colorful but it will still taste great 🙂
Vegan Moroccan Beet Noodles
Moroccan Chickpeas with Beet Noodles
- 8 Beets peeled, spiralized using Blade C, noodles trimmed
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Teaspoons Minced Garlic
- 1/2 Red Onion finely chopped
- 14 Dried Apricots small cubed
- 1 Teaspoon Garam Masala
- 1 Teaspoon Cumin
- Salt and Pepper to taste
- 1/4 Teaspoon Red Pepper crushed
- 2 Tablespoon Lemon Juice
- 1/2 Lemon zest
- 1 1/4 Ounce Can chickpeas rinsed, drained, patted dry
- 1 1/4 Ounce Tomatoes diced no salt added
- 1/3 Cup Cilantro
- Place the spiralized beets on a baking sheet.
- Toss the beets in 1 tablespoon of olive oil and bake at 400 degrees for 10-15, or until the beets begin to soften. If you are using precooked beets you can skip this step.
- In a medium pan, heat the rest of the olive oil.
- Add the garlic and sauté, watching carefully to make sure it does not burn.
- Add the onions, lemon juice, apricots, garam masala, red pepper flakes and salt/pepper to taste - cook until onions begin to lightly brown.
- Add the chickpeas and tomatoes, bring the pan to a simmer for 5-7 minutes to reduce the sauce from the tomatoes.
- Once the sauce has reduced, add the lemon zest and the cilantro.
- Place the beet noodles on individual plates and add a few scoops of the sauté to the top. Serve with cilantro for an extra kick and enjoy!
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