Curried Vermicelli With Chickpeas

Total Time
15mins
Prep 5 mins
Cook 10 mins

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 Nutrition

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.
Most Helpful

We loved this. We did not use pimento and used red pepper flakes. It was a tasty, easy, and quick meal. We also used a second tablespoon of seasame oil and not peanut oil.

cjcmom June 03, 2009