Curried Vermicelli With Chickpeas

Submitted by emcmonnies

"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"

 

• Ready In: 15mins
• Ingredients: 11
• Serves: 5-6

ingredients

• 44.37 ml soy sauce (reduced sodium is good)
• 14.79 ml peanut oil or 14.79 ml plain sesame oil
• 14.79 ml toasted sesame oil
• 9.85 ml mild curry powder (or to taste)
• 2.46 ml onion powder
• 2.46 ml hot Chinese chili paste (to taste) or 2.46 ml crushed red pepper flakes (to taste)
• 2.46 ml sugar
• 2.46 ml garlic powder
• 340.19 g vermicelli, broken in half
• 425.24 g can chickpeas
• 113.39 g 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.

Reviews

[cjcmom]

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.