Curried Vermicelli With Chickpeas Recipe Ideas

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CURRIED CHICKPEAS



Curried chickpeas image

Serve this side as part of an Indian meal for a healthy bit of spice

Provided by Good Food team

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 14

2 tbsp vegetable oil
1 tsp cumin seeds
1-2 red chillies , deseeded and chopped
1 clove
1 small cinnamon stick
1 bay leaf
1 onion , finely chopped
½ tsp ground turmeric
2 garlic cloves , finely chopped
400g can chickpeas , rinsed and drained
1 tsp paprika
1 tsp ground coriander
2 small tomatoes , chopped
1 tbsp chopped coriander

Steps:

  • Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
  • Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
  • Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

Nutrition Facts : Calories 150 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium

CURRIED VERMICELLI WITH CHICKPEAS



Curried Vermicelli With Chickpeas image

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

Provided by emcmonnies

Categories     Spaghetti

Time 15m

Yield 5-6 , 5-6 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : Calories 415.4, Fat 7.5, SaturatedFat 1.1, Sodium 861.6, Carbohydrate 72.2, Fiber 6.3, Sugar 2, Protein 14.4

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