Curried Vermicelli With Chickpeas

Ingredients

• 3 tablespoons soy sauce (reduced sodium is good)
• 1 tablespoon peanut oil or 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 or 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)

Directions

1. 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. 2

   In a large pot of boiling salted water, cook the pasta following package directions until al dente.

3. 3

   While the pasta is cooking, drain the chickpeas in a large colander and rinse with cold running water.

4. 4

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

5. 5

   Add the soy mixture and pimiento (if using), toss thoroughly to combine.

6. 6

   Serve warm or at room temperature.