Curried Vermicelli with Chickpeas
Elevate your weeknight dinners with this vibrant and satisfying Curried Vermicelli with Chickpeas, a flavorful fusion of silky noodles, hearty chickpeas, and fragrant spices. This one-skillet wonder brings together tender vermicelli tossed in a creamy coconut curry sauce, infused with the aromatic warmth of curry powder, turmeric, and cumin. Bright bursts of color and crunch from julienned carrots and red bell peppers make this dish as visually appealing as it is delicious. Quick and easy to prepare in under 35 minutes, it’s perfect for busy evenings. Garnished with fresh cilantro and a squeeze of lime, this vegan and gluten-free-friendly recipe is a wholesome, flavor-packed meal that’s sure to please everyone at the table.
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Recipe Information
Ingredients
- 200 grams Vermicelli noodles
- 400 grams Canned chickpeas (drained and rinsed)
- 1 cup Coconut milk
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 medium Carrot (julienned or thinly sliced)
- 1 medium Red bell pepper (sliced into thin strips)
- 2 teaspoons Curry powder
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Cilantro leaves (chopped)
- 1 large Lime (cut into wedges)
- 1 cup Water
Instructions
Bring a large pot of water to a boil. Add the vermicelli noodles and cook according to the package instructions (typically 2-4 minutes). Drain, rinse under cold water, and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and grated ginger. Cook for another minute, stirring frequently, until fragrant.
Add the julienned carrots and sliced red bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables are slightly tender but still crisp.
Sprinkle the curry powder, ground turmeric, ground cumin, salt, and black pepper over the vegetables. Stir well to coat everything evenly with the spices.
Add the drained chickpeas to the skillet and mix thoroughly to combine with the spiced vegetable mixture.
Pour in the coconut milk and water, stirring to incorporate. Bring the mixture to a gentle simmer and let it cook for 5-6 minutes, allowing the flavors to meld together.
Add the cooked vermicelli noodles to the skillet. Use tongs or a large spoon to toss the noodles with the curried chickpeas and vegetables until well combined.
Taste and adjust seasoning, adding more salt or pepper if needed.
Remove the skillet from heat. Garnish the dish with chopped cilantro leaves and serve with lime wedges on the side for a fresh citrusy finish.
Serve warm and enjoy!
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4640 mg | 202% | |
| Total Carbohydrate | 371.8 g | 135% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 52.2 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2461 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
