Vegetable ‘Spaghetti’ with Chickpeas and Pinto Beans​


Ingredients:  Serves 2 people and it is 3 of your 5 a day per person

1 x large yellow courgette spiralized

1 x green courgette spiralized

2 x medium carrots spiralized

1 x red pepper very finely sliced

1 x 380g carton of organic chickpeas drained

1 x 400g can of pinto beans drained

4 x small spring onion diagonally sliced

Good pinch of cracked black pepper

5 x stems of basil finely chopped

1 tbsp olive oil

1 tbp garlic olive oil


1 In a large frying pan or wok on a medium heat, add the olive oil and then add the spring onions and red pepper then stir.

2 Then add the carrot, yellow and green courgette stir.

3 After stirring for about 1 minute, then add the chickpeas and pinto beans then stir.

4 Then add the basil, cracked black pepper and stir.

5 Stir and toss for about 1 minute.

6 Then serve on to a plate with a drizzle the garlic oil and garnish with basil leaves. Enjoy!