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Spicy Chickpea Noodles
Equipment:
1 frying pan
1 pot with lid
spoon
colander
small knife
cutting board
splatter screen for frying pan (optional but helpful)
Ingredients:
Water
Olive oil
About 1/8 stick Butter (Ghee would probably work too)
Ground Black Pepper (fresh is best, about 1 teaspoon)
Coriander (about 1/2 teaspoon, but I really like coriander)
Red Pepper Seeds (the kind you put on pizza, about 1/2 teaspoon)
Paprika (about 1/3 teaspoon)
2 small cloves of garlic
1 can chickpeas/garbanzos, drained
2 handfuls of medium-wide long pasta (linguini or egg noodles work well)
About 1/2 c frozen diced green peppers
About 1/3 c frozen vegetarian ground beef crumbles (secret: crumble a veggieburger!)
Fill pot with water. Add small amount olive oil and cover.
-Mince garlic.
-Melt butter in pan until bubbling but not brown. Add black pepper, coriander, red peppers, paprika. Swirl pan so butter and spices mix.
-After about a minute, add garlic.
-After about another minute, add chickpeas. Splash hot sauce on chickpeas to taste. Stir so chickpeas are coated in spicy butter mixture and shake pan so they are not all clumped up. The chickpeas act like litte legume sponges, soaking up all the spiciness. Turn heat down to just below medium, put splatter screen on, and keep heating.
-By this time the water should be boiling. Add the noodles and turn the heat down to simmer.
-Now the chickpeas should be popping and sizzling nicely in the butter. Add the peppers and "meat."
-To the vegetables, add a little bit of water (about 1/8 cup) to keep everything from sticking to the pan. It will evaporate a little and leave the chickpeas nice and spicy while ensuring the peppers and meat are cooked through, and it will make a little tiny bit of sauce for the noodles.
-The noodles should be done. Dump them into a colander, drain, and add to the still-cooking pan of vegetables. Stir vegetables gently into noodles.
-Dump entire thing into a large serving bowl, and eat. Yum!
Serves about 3 people, two if you are very hungry. It's very hearty!
Equipment:
1 frying pan
1 pot with lid
spoon
colander
small knife
cutting board
splatter screen for frying pan (optional but helpful)
Ingredients:
Water
Olive oil
About 1/8 stick Butter (Ghee would probably work too)
Ground Black Pepper (fresh is best, about 1 teaspoon)
Coriander (about 1/2 teaspoon, but I really like coriander)
Red Pepper Seeds (the kind you put on pizza, about 1/2 teaspoon)
Paprika (about 1/3 teaspoon)
2 small cloves of garlic
1 can chickpeas/garbanzos, drained
2 handfuls of medium-wide long pasta (linguini or egg noodles work well)
About 1/2 c frozen diced green peppers
About 1/3 c frozen vegetarian ground beef crumbles (secret: crumble a veggieburger!)
Fill pot with water. Add small amount olive oil and cover.
-Mince garlic.
-Melt butter in pan until bubbling but not brown. Add black pepper, coriander, red peppers, paprika. Swirl pan so butter and spices mix.
-After about a minute, add garlic.
-After about another minute, add chickpeas. Splash hot sauce on chickpeas to taste. Stir so chickpeas are coated in spicy butter mixture and shake pan so they are not all clumped up. The chickpeas act like litte legume sponges, soaking up all the spiciness. Turn heat down to just below medium, put splatter screen on, and keep heating.
-By this time the water should be boiling. Add the noodles and turn the heat down to simmer.
-Now the chickpeas should be popping and sizzling nicely in the butter. Add the peppers and "meat."
-To the vegetables, add a little bit of water (about 1/8 cup) to keep everything from sticking to the pan. It will evaporate a little and leave the chickpeas nice and spicy while ensuring the peppers and meat are cooked through, and it will make a little tiny bit of sauce for the noodles.
-The noodles should be done. Dump them into a colander, drain, and add to the still-cooking pan of vegetables. Stir vegetables gently into noodles.
-Dump entire thing into a large serving bowl, and eat. Yum!
Serves about 3 people, two if you are very hungry. It's very hearty!