Spicey Chickpea/Butterbean Pasta
Yield
1 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta
|
*
|
| 2 | cans |
chickpeas (garbanzo beans)
drained and rinsed |
*
|
| 2 | cans |
butterbeans
including liquid |
* |
| 14 ½ | ounces |
vegetable stock
|
|
| 3 | large |
hot chili peppers
|
*
|
| If chili peppers are not hot | |||
| 1 - 2 | each |
jalapeño pepper
|
*
|
| 1 | each |
red hot pepper sauce
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta
|
*
|
| 2 | cans |
chickpeas (garbanzo beans)
drained and rinsed |
*
|
| 2 | cans |
butterbeans
including liquid |
* |
| 419.1 | ml/g |
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 medium 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 hot sauce to taste.
