Spicey Chickpea/Butterbean Pasta |
Course : Pasta
Serves: 1 |
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Ingredients:
1 package your favorite pasta |
2 cans chickpeas -- drained and rinsed |
2 cans butterbeans including liquid |
1 can vegetable stock -- (14 1/2 oz) |
3 large chili peppers |
1 Medium jalepanos -- up to 2 |
1 teaspoon tobasco sauce to taste |
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Preparation / Directions:
Make pasta as usual. Meanwhile, heat a dutch oven over med. heat. Add a little veg stock. Chop chilis into large chunks and saute in stock (include the seeds) for about 2 minutes. Add chickpeas and more veg stock and cook for 5-10 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, puree in blender or chopper 1 or 2 jalepanos and add. Then add tobasco to taste.
I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat mor
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Nutritional Information:
1672 Calories (kcal); 28g Total Fat; (14% calories from fat); 86g Protein; 282g Carbohydrate; 2mg Cholesterol; 1732mg Sodium |
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