Thai Chickpea Linguine

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  • By: Maureen Tilley, PDt.
  • Serves: 4
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Peanut Sauce
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

Chickpea Linguine
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, 
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.

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