Curried Vermicelli With Chickpeas

Recipe by Chef #1109421
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 5-6
YIELD: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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