I’m BaaAAcck! Did you miss me? 🙂
Italy was seriously the trip of a lifetime. I can’t even begin to tell you. Life changing for sure. If you are interested in seeing some photos check out TheUnworldlyTravelers.com. I posted from each major city we visited, Rome, Venice, Florence.
Anyway, I came home to 3 excited boys and an empty fridge. Too exhausted to hit the store immediately, I rummaged through my pantry to see what I could find that would be light after a week of indulgence.
I came up with this...
First of all I LOVE that they make small cans of chickpeas now. They are perfect for single serving dishes and make a great snack for Little Bean in a pinch (he loves them!)
Second, the infamous “Skinny” noodle. You either love these or hate them. I happen to like to keep a few bags in my pantry for this exactly this situation: No fresh foods, want something light and filling, refuse to order takeout.
Of course this dish can be made with rice noodles or even regular spaghetti. I actually got the idea from this post for a vegetarian chickpea dish. I was seeking light in a pinch and I found it.
The dish was delicious! And I have found when you pan “fry” these noodles they loose their rubbery texture and absorb the flavors in the pan wonderfully.
Here’s what I did...
- 1 7.75 oz can of Chickpeas drained and rinsed
- 1 bag of Shirataki Noodles (I Used Skinny Noodles)
- 1 tsp olive oil
- 3 cloves of garlic minced
- 1 tsp lemon juice
- ¼ tsp red pepper flakes
- 2 tbsp dried parsley
- 1 tbsp lemon juice
- 1 tsp parmesan cheese
- pinch of kosher salt
Drain and rinse the chickpeas and the noodles. I have a sophisticated system at my house for this.
Hey, it works. 🙂
Heat a non-stick skillet over medium high heat. Add the tsp of oil, garlic, chickpeas and red pepper flakes.
Toss in the pan allowing all the flavors to merge and the beans to brown up a bit.
After a few minutes add the drained noodles and toss with the chickpeas.
The best way to do this is with tongs or a fork. Keep separating the noodles. They will start to darken in a color a little and absorb the flavors.
After another 1-2 minutes add the parsley, lemon juice, parmesan cheese and salt.
Toss for a minute and serve.
|Servings||Amt per Serving|
|230||7g||6g||old: 4||new: 6|