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    You are in: Home / Recipes / Curried Vermicelli With Chickpeas Recipe
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    Curried Vermicelli With Chickpeas

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Chef #1109421's Note:

    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

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    Serves: 5-6


    Units: US | Metric


    1. 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. 2
      In a large pot of boiling salted water, cook the pasta following package directions until al dente.
    3. 3
      While the pasta is cooking, drain the chickpeas in a large colander and rinse with cold running water.
    4. 4
      Carefully pour the cooked pasta over the chickpeas and drain. Return the hot mixture to the pot.
    5. 5
      Add the soy mixture and pimiento (if using), toss thoroughly to combine.
    6. 6
      Serve warm or at room temperature.

    Ratings & Reviews:

    • on June 03, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Curried Vermicelli With Chickpeas

    Serving Size: 1 (161 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 415.3
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 861.6 mg
    Total Carbohydrate 72.2 g
    Dietary Fiber 6.3 g
    Sugars 1.9 g
    Protein 14.4 g

    The following items or measurements are not included:

    hot Chinese chili paste

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