Spicey Chickpea/butterbean Pasta Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 package: Your favorite pasta,
2 can: Chickpeas, drained and
Rinsed,
2 can: Butterbeans including,
Liquid,
1 can: Vegetable stock, (14 1/2
Oz),
3 large: Chili peppers,
IF CHILI PEPPERS ARE NOT HOT
1: To 2 jalepanos,
1 each: Tobasco sauce to taste,
Directions:
Make pasta as usual. Meanwhile, heat a dutch oven over med. heat.
Add a little veg stock. Chop chilis into large chunks and saute in
stock (include the seeds) for about 2 minutes. Add chickpeas and more
veg stock and cook for 5-10 mins. Add the butterbeans with liquid and
the rest of the veg stock. Let simmer and liquid reduce some.
If chilis are not hot enough, puree in blender or chopper 1 or 2
jalepanos and add. Then add tobasco to taste.
I am drooling thinking about the leftovers in the fridge. I cant
wait to make and eat more.
Posted to Fatfree Digest Thu, 21 Apr 94 10:26:43 EDT By MPAX@pbs.org
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
Add a little veg stock. Chop chilis into large chunks and saute in
stock (include the seeds) for about 2 minutes. Add chickpeas and more
veg stock and cook for 5-10 mins. Add the butterbeans with liquid and
the rest of the veg stock. Let simmer and liquid reduce some.
If chilis are not hot enough, puree in blender or chopper 1 or 2
jalepanos and add. Then add tobasco to taste.
I am drooling thinking about the leftovers in the fridge. I cant
wait to make and eat more.
Posted to Fatfree Digest Thu, 21 Apr 94 10:26:43 EDT By MPAX@pbs.org
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp