Curried Vermicelli With Chickpeas |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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 Ingredients:
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) |
Directions:
1. 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.
2. In a large pot of boiling salted water, cook the pasta following package directions until al dente.
3. While the pasta is cooking, drain the chickpeas in a large colander and rinse with cold running water.
4. Carefully pour the cooked pasta over the chickpeas and drain. Return the hot mixture to the pot.
5. Add the soy mixture and pimiento (if using), toss thoroughly to combine.
6. Serve warm or at room temperature.
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