I totally love this meal. I don’t even bother to have it hot, it is so good cold. I usually make extra and then have it the next day for lunch. I am confused whether that is genius or just downright lazy…whatever, it works for me. Just one thing with this, is the roasted herb chickpeas must be crunchy. I don’t know what it is with me, but I just love ‘the crunch’.
I seem to be making loads of mint pesto these days, the mint in my garden is going all kinds of crazy, thanks to the excessive rains we are having. But it is all good.
Mint Pesto Marrow (Zucchini/Courgette) Spaghetti with Herb Roasted Chickpeas and Feta
Preparation and total time: 20 minutes
3 large marrows (zucchini/courgette) spiralized. (This is what I used but definitely will depend on the size of your marrows (zucchini/courgettes), so spiralize until you have enough for each serving)
roasted herb chickpeas (the amount totally depends on you, I love these, so I feel zero guilt and load them on my meal)
crumbled feta cheese
For the mint pesto
1 cup fresh mint leaves, packed
handful of fresh parsley leaves
2 handfuls of macadamia nuts, crushed
2 cloves of garlic
1 onion (medium-sized) chopped finely
zest of 1 lemon
juice of 1/2 lemon
2 Tablespoons of olive oil
For the Roasted Chickpeas:
Once chickpeas are cooked and drained, place the chickpeas on a baking tray. Sprinkle with a salt and pepper and a drizzling of olive oil. I did mine for about 45 minutes on 180 degrees celsius. Whilst the chickpeas are in the oven, keep checking on them and give them a good toss and stir around, so they roast evenly. Also, sneak in a taste periodically to check for the crispness you want. Once they are done, remove the baking tray from the oven and generously add some dried origanum or any other herbs you prefer.
For the Pesto:
Put all the pesto ingredients in a food processor or good blender and blend until it reaches the consistency that you like.
Add the pesto to the spiralized marrows (zucchini/courgette) and top with the roasted herb chickpeas and feta.
NB* I like this meal cold, and personally feel that the warmed version sort of loses the actual taste, but if you want you can warm it up by adding it to a pan and heating up and then take off the heat, and lastly add the chickpeas and feta.
Also, if you have extra pesto left over, place it in a sealed jar and keep in the refrigerator. This will keep for a few days.