1 Tbsp olive oil
2 cans chickpeas, drained and rinsed
1 clove garlic, chopped
1-2 zucchini, sliced into noodle-like strips with a julienne peeler
1/2 tsp smoked salt
Sundried Tomato Cream:
1/2 cup raw cashews (preferably soaked)
1/3 cup sundried tomatoes packed in oil, drained
1 cup water
1/4 teaspoon salt
1/4 teaspoon chipotle powder
2 tbsp miso paste
Blend all the tomato cream ingredients on high for 3-5 minutes.
Heat the olive oil over medium-high heat. Add the chickpeas and stir-fry for a few minutes. Add the zucchini and stir for another minute. Add the tomato cream and turn off the heat. Sprinkle with hemp seeds (if desired) and eat!
