Curried Vermicelli with Chickpeas - 8 pts

[Guest guest]

* Exported from MasterCook *

 

Curried Vermicelli with Chickpeas - 8 pts

 

Recipe By :The PDQ (Pretty Damn Quick) Vegetarian Cookbook by Donna Klein

Serving Size : 6 Preparation Time :0:00

Categories : LowFat (Less than 20%) Quick

Spicy Vegan

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons reduced sodium soy sauce

1 tablespoon peanut oil -- or plain sesame oil

1 tablespoon toasted sesame oil -- (dark)

2 teaspoons mild curry powder -- or to taste

1/2 teaspoon onion powder

1/2 teaspoon Chinese chili paste -- or crushed red pepper flakes, to

taste

1/2 teaspoon sugar

1/2 teaspoon garlic powder

12 ounces vermicelli -- or other thin pasta, broken in half

15 ounces chickpeas -- (1 can)

4 ounces diced pimento -- (1 jar) optional

salt and freshly ground pepper to taste -- to taste, if

necessary

 

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 flavors blend.

 

Meanwhile, in a large stockpot of boiling salted water, cook the pasta according

to package directions until al dente. While the pasta is cooking, drain the

chickpeas in a large colander and rinse with running cold water. Carefully pour

the cooked pasta over the chickpeas and drain. Return the hot pasta mixture to

the stockpot. add the soy mixture and pimiento (if using); toss well to

thoroughly combine. Season with salt and pepper, if necessary. Serve warm or at

room temperature.

 

 

Make 5 to 6 main dish or 8 to 10 side dish or pasta course servings.

 

 

Per serving: Cals 397(18% fat); Total Fat 8g (sat fat 1g); Carbs 68g; Fiber 4g;

Prot 14g; Chol 0mg; Sodium 369mg.

 

 

" This spicy, curry-scented pasta dish is nice for parties or buffets as it can

be served at room temperature. While the chickpeas provide additional protein

and fiber, they can be omitted, if desired. The pimiento, though optional, lends

pretty flecks of color. For a milder flavor, use the lesser amount of curry

powder and halve the amount of chili powder. "

 

Description:

" 8 pts "

Cuisine:

" Indian "

S(Formatted by Chupa Babi):

" 06.15.08 "

Copyright:

" 2004 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 514 Calories; 9g Fat (15.8% calories from

fat); 19g Protein; 90g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 321mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 492 0 0 0 0 0 0 0 0

[Guest guest]

This sounds yummy. Thanks Chupa for your recipes.

Judy

Curried Vermicelli with Chickpeas - 8 pts

 

 

 

* Exported from MasterCook *

 

Curried Vermicelli with Chickpeas - 8 pts

 

Recipe By :The PDQ (Pretty Damn Quick) Vegetarian Cookbook by Donna Klein

Serving Size : 6 Preparation Time :0:00

Categories : LowFat (Less than 20%) Quick

Spicy Vegan

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons reduced sodium soy sauce

1 tablespoon peanut oil -- or plain sesame oil

1 tablespoon toasted sesame oil -- (dark)

2 teaspoons mild curry powder -- or to taste

1/2 teaspoon onion powder

1/2 teaspoon Chinese chili paste -- or crushed red pepper flakes, to taste

1/2 teaspoon sugar

1/2 teaspoon garlic powder

12 ounces vermicelli -- or other thin pasta, broken in half

15 ounces chickpeas -- (1 can)

4 ounces diced pimento -- (1 jar) optional

salt and freshly ground pepper to taste -- to taste, if necessary

 

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 flavors blend.

 

Meanwhile, in a large stockpot of boiling salted water, cook the pasta

according to package directions until al dente. While the pasta is cooking,

drain the chickpeas in a large colander and rinse with running cold water.

Carefully pour the cooked pasta over the chickpeas and drain. Return the hot

pasta mixture to the stockpot. add the soy mixture and pimiento (if using); toss

well to thoroughly combine. Season with salt and pepper, if necessary. Serve

warm or at room temperature.

 

Make 5 to 6 main dish or 8 to 10 side dish or pasta course servings.

 

Per serving: Cals 397(18% fat); Total Fat 8g (sat fat 1g); Carbs 68g; Fiber

4g; Prot 14g; Chol 0mg; Sodium 369mg.

 

" This spicy, curry-scented pasta dish is nice for parties or buffets as it can

be served at room temperature. While the chickpeas provide additional protein

and fiber, they can be omitted, if desired. The pimiento, though optional, lends

pretty flecks of color. For a milder flavor, use the lesser amount of curry

powder and halve the amount of chili powder. "

 

Description:

" 8 pts "

Cuisine:

" Indian "

S(Formatted by Chupa Babi):

" 06.15.08 "

Copyright:

" 2004 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 514 Calories; 9g Fat (15.8% calories

from fat); 19g Protein; 90g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol;

321mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1

1/2 Fat; 0 Other Carbohydrates.

 

Nutr. Assoc. : 0 0 0 492 0 0 0 0 0 0 0 0