Yes, I am on a carrot kick these days. You might go so far as to say that I am on a majestic quest to put carrots in everything and anything I can think of. Go ahead, make my day.
This recipe tastes amazing; it’s super easy, quick (because I was very very hungry and ready to eat the floor), and did I mention that it tastes really good? It does! Meat eaters gobbled the hell out of this thing like it was going out of style. Seriously!
Carrots truly are one of nature’s greatest bounties (and easily one of the most versatile veggies out there).
I think I’ll make carrot cake or a carrot ice cream next.
I’m thinking…carrot ice cream…Mm. That might be good.
Wait…better write that down…
Chickpea and Carrot Spaghetti
540 ml can of chickpeas, drained
21/2 cups carrots, shredded
2 1/2 cups of sweet BBQ sauce
1/ teaspoon of salt
1 teaspoon of pepper
1/2 tablespoon of Oregano
1/2 tablespoon of Parsley
1/2 tablespoon of Basil
500 g dry spaghetti
1 wedge of regular butter or vegan butter, optional
Lots of salt (enough to make your spaghetti water taste salty)
2-3 tbsp vegetable oil or grapeseed oil
For the sauce:
In a sauce pan (cooking on medium heat) drop your can of chickpeas .To that add your BBQ sauce and your herbs (read: oregano, rosemary, and basil) into the pot. Stir. Stir. Stir. Next add a your salt and pepper. Stir. If, after giving it a quick taste, you feel that you need more salt and pepper than add more. Then add your shredded carrots and keep on stirring. Once all your saucy bits are together stir some more (on medium heat) for another minute and then let it it simmer alone for another 5 minutes (7 minutes total cooking time – including the time you took putting everything in the pot). Take off heat and set aide.
For the Spaghetti:
Just in case you’re not entirely sure how to boil spaghetti I’ll tell you:
Fill a spaghetti pot (or any pot you have that’s deep and lidded) with water and bring it to a boil while lidded. It’s important that you bring it to a boil before you put anything in it because the water heats up faster when it’s just water in the pot. I’m not sure if this is the case for a gas stove (because unfortunately, I use electric). You want the water to be in what they call “a rolling boil” (that is, a boil that is rolling bubbles of water in the pot). Once it’s giving you a rolling boil you should add salt your water.
Let me repeat that in case you missed it: salt the hell out of your boiling spaghetti water.
If you want your pasta to taste good you’ve got to salt that water until, upon doing a taste test, the water tastes salty. Remember, your pasta is boiling in this water and taking on the flavour of the water. So if you don’t salt the hell out of that water, no matter how much butter and salt you put on a cooked spaghetti (or pasta of any kind that was formerly bought dry for boiling), it will taste like nothing.
So, once your spaghetti water has been sufficiently salted (sorry, had to stress that one more time), you can put your spaghetti in. Another good tip is to put about 2 tablespoons (maybe even three if you feel you need to – I did) of vegetable oil or grapeseed oil. And stir. Your spaghetti is going to start to coil (rather than be ramrod straight as it was when you put it in), so this is the time to stir it around the oil you dropped in to stop it from sticking to the bottom of the pan.
Sir it some more. Leave it to cook (lid off) for 7-8 minutes.
Once you’ve taken it off the heat, here comes the optional bit: butter. Glorious glorious butter. You know butter makes everything better right? Well, adding a bit of butter to a hot freshly cooked spaghetti is no exception. Especially a spaghetti that has been cooked in salty water. GOD. It tastes good alone like this. But there isn’t any nutritional value in that. So uh, carry on reading how to mix the loaded sauce into the spaghetti…
For the sauce and spaghetti:
Dump your sauce into your spaghetti pot and stir until it’s all incorporated.