CURRIED VERMICELLI WITH CHICKPEAS

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Curried Vermicelli With Chickpeas image

From "The PDQ Vegetarian Cookbook" by Donna Klein. The chickpeas can be omitted if desired. If you want the dish a little milder, halve the curry powder and chili paste amounts. I used regular canola oil in place of the peanut oil and the recipe seemed to turn out fine. I didn't use the pimiento

Provided by emcmonnies

Categories     Spaghetti

Time 15m

Yield 5-6 , 5-6 serving(s)

Number Of Ingredients 11

3 tablespoons soy sauce (reduced sodium is good)
1 tablespoon peanut oil or 1 tablespoon plain sesame oil
1 tablespoon toasted sesame oil
2 teaspoons mild curry powder (or to taste)
1/2 teaspoon onion powder
1/2 teaspoon hot Chinese chili paste (to taste) or 1/2 teaspoon crushed red pepper flakes (to taste)
1/2 teaspoon sugar
1/2 teaspoon garlic powder
12 ounces vermicelli, broken in half
1 (15 ounce) can chickpeas
1 (4 ounce) jar diced pimentos, drained (optional)

Steps:

  • In a small bowl, whisk together the soy sauce, peanut oil, toasted sesame oil, curry powder, onion powder, chili paste, sugar and garlic powder. Set aside to let the flavours blend.
  • In a large pot of boiling salted water, cook the pasta following package directions until al dente.
  • While the pasta is cooking, drain the chickpeas in a large colander and rinse with cold running water.
  • Carefully pour the cooked pasta over the chickpeas and drain. Return the hot mixture to the pot.
  • Add the soy mixture and pimiento (if using), toss thoroughly to combine.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 415.4, Fat 7.5, SaturatedFat 1.1, Sodium 861.6, Carbohydrate 72.2, Fiber 6.3, Sugar 2, Protein 14.4

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