Spicey Chickpea/Butterbean Pasta (Vegan)
I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta
any kind |
*
|
| 2 | cans |
chickpeas (garbanzo beans)
drained and rinsed |
*
|
| 2 | cans |
butterbeans
including liquid |
* |
| 1 | can |
vegetable stock
|
*
|
| 3 | large |
hot chili peppers
|
*
|
| If chili peppers are not hot | |||
| 1to2 | each |
jalapeño pepper
|
*
|
| 1 | each |
red hot pepper sauce
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta
any kind |
*
|
| 2 | cans |
chickpeas (garbanzo beans)
drained and rinsed |
*
|
| 2 | cans |
butterbeans
including liquid |
* |
| 1 | can |
vegetable stock
|
*
|
| 3 | large |
hot chili peppers
|
*
|
| If chili peppers are not hot | |||
|
jalapeño pepper
|
*
|
||
| 1 | each |
red hot pepper 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 sauté in stock (include the seeds) for about 2 minutes.
Add chickpeas and more veg stock and cook for 5 to 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, purée in blender or chopper 1 or 2 jalepanos and add.
Then add tobasco to taste.
