Cal got creative with the recipe I posted last week, swapping chickpeas for noodles and sunflower seed butter for peanut butter. It’s great to see the basic idea of a recipe transformed into a totally different – and delicious – variation 🙂 ~H
As soon as I read your Red Pepper and Spicy Chickpea recipe I knew it would be good and I knew how I was going to modify it. I love all things peanut and had just finished making some delicious Thai Peanut Sauce so of course it had to become a part of the meal.
I’ve also been eating a lot of chickpeas lately and needed a break. So why not do this with noodles as follows:
- 1/2 package of spaghetti cooked two minutes beyond al dente drained and rinsed
- 1/2 medium red onion (had one waiting to be used) chopped
- 1/2 large red pepper chopped
- 1 tbsp parsley
- 3 tbsp Thai peanut sauce
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 whole zucchini chopped
- pinch of salt and pinch of black pepper
- 4 small cloves of garlic chopped
Sauteed the onion then added the other veggies and spices and sauteed some more until retaining some crispness. Added the still warm spaghetti, stirred and warmed some more. Looks great and tastes great. I might call this Red Pepper, zucchini, and Noodles with Peanut Sauce.