Zucchini Noodles with Arrabiata Chickpeas, by Cookie & Kate

Arrabiata sauce: The sauce takes longer than the noodles, so get the sauce on the stove before shredding your zucchini.

Ingredients:

• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons extra virgin olive oil
• 1/2 tsp dried red pepper flakes
• 1 red bell pepper, chopped
• 3 or 4 diced tomatoes, seeded, with juice
• 2 tablespoons chopped fresh basil
• 1 can chickpeas, rinsed and drained

Instructions:

1. In a large pan, heat the oil over medium heat.
2. Add the onions and garlic and sauté until the onion starts to caramelize, which will take about 10 minutes.
3. Add the pepper flakes and red pepper and cook until the pepper softens, about 2 minutes.
4. Add the tomatoes and heat until the sauce begins to simmer. Lower heat and cook (uncovered) until thickened, about 15 minutes. Stir frequently.
5. Stir in the basil and chickpeas. Add salt and pepper, to taste.
6. Cook about 5 more minutes, until everything is heated through.

**How to cook zucchini “noodles”: you’ll need two to three zucchinis, olive oil, and pepper.

1. Preheat oven to 400 degrees.
2. Slice the ends off two to three zucchinis.
3. Use a vegetable peeler to shave off strips of zucchini. It’s easier than you think it’ll be.
4. On a baking sheet, layer the zucchini a few layers deep, and drizzle with olive oil. Sprinkle some freshly ground black pepper on top.
5. Bake for about ten minutes, until the zucchini has lost its crunch.