Thai Chickpea Linguine
- By: Maureen Tilley, PDt.
- Serves: 4
1 clove garlic, minced
1 tbsp (15 mL) reduced sodium soy sauce
1 tbsp (15 mL) smooth peanut butter
½ tbsp (7 mL) brown sugar
¾ cup (175 mL) wate
½ tbsp (7 mL) sesame seed oil
4 green onions, diced
1 red pepper, sliced
4 plum tomatoes, diced
2 cloves garlic, minced
2 cups chickpeas, cooked or 1 19-oz (540-mL) can no-added salt chickpeas, drained and rinsed
Sliced cooked chicken or shrimp, if desired
3 cups (750mL) whole wheat linguine, cooked
Crushed chili flakes (optional)
Fresh lime, wedged
Green onion, diced
To prepare peanut sauce, combine all ingredients; microwave for 1 minute. Stir.
To prepare the remainder of the dish: add sesame oil to a large skillet and heat over medium heat.
Add onion, pepper, tomatoes and garlic and sauté for 2 minutes, stirring frequently. Add chickpeas and toss for 2 to 3 minutes. Add cooked chicken or shrimp, if desired.
Pour peanut sauce over mixture, stir in cooked pasta and heat to serving temperature. Top each serving with a few chili flakes, a squeeze of lime juice and a sprinkle of green onion. Makes 4 servings.