Curried Chickpeas over Zoodles (Vegan!)

Curried Chickpeas over Zoodles (Vegan!)

This past spring my mom came to visit for 11 days. And, what I really mean to say, is that my mom came and gave me my sanity back for a precious time.

As a mom it is so hard for me to articulate what exactly I need help with, even when I am at my breaking point. This makes it hard for anyone to actually help me, even if they see me drowning. Yet, somehow my mom just knows…she just silently slides into the role of caretaker to both me and my daughter, providing me with this sense of massive relief.

No matter how much help you have, there is nothing like having someone to take on the mental part of “mothering”. Any mom out there can agree that there is very little time during the day/night when you are not running through lists in your mind, these little lists that control everything in your world, “make lunch, get groceries, pay electric bill, return library books, plan dinner, change swim lesson timing, confirm dentist, plan birthday party….” these lists are endless and entirely mentally draining. It sort of feels like if you lose track of any of the tasks or lists, your world might just crumble and fall apart any second, scarring your children’s lives forever!  This sort of mental load is exhausting and can feel incredibly lonely.

So, when my mom comes to save me, I am eternally grateful for the time it gives me to relax and recharge.

Oh, and on top of saving my mental sanity, she took the time to organize my kitchen and outfit me with a few very cool new kitchen gadgets. Of which, the most used, by far, is my zoodler.

I think I’ve made zoodles using this cool new toy every night out of many different kids of veggies. I’m obsessed. Oh, and I’m ALWAYS craving a good curry. So, a love child was born of zoodles with curry.

Curried Chickpeas with Zoodles

: 4
: 10 min
: 30 min
: 30 min
: Easy

A veggie loaded curry with zoodles


  • zoodle 1 zucchini
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 28oz chickpeas
  • 28oz fire roasted diced tomatoes
  • *chopped parsley and tzatziki for topping
  • Step 1 heat olive oil in a skillet
  • Step 2 add onion and saute until fragrant
  • Step 3 add garlic, continue to saute on medium for 2 minutes
  • Step 4 add spices and chickpeas, stirring over medium heat for 5 minutes
  • Step 5 add tomatoes and reduce heat to simmer for 20 minutes
  • Step 6 serve curry over uncooked zoodles and top with parsley and tzatziki

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