Curried Vermicelli With Chickpeas Recipe

Name: Curried Vermicelli With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Curried Vermicelli With Chickpeas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Vermicelli With Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions