Thai Chickpea Pasta

This beauty of a recipe is ready in probably 15 minutes flat. It depends on how long it takes your water to boil. I'm serious. My husband loves it even though it's one of the least photogenic recipes I make. It's really cheap, and I usually have the ingredients on hand. The cilantro is a wonderful addition but I've definitely made it without. And for such a short ingredient list, it's surprisingly delicious!

I warned you. Not that photogenic. But still delicious. 

Thai Chickpea Pasta

Source: Onceamonthmom.com

Ingredients:

• 6 ounces multi-grain linguine (let's be honest, spaghetti works too)
• 1 cup salsa
• 1/4 cup peanut butter, creamy
• 2 tablespoons orange juice 
• 1 tablespoon honey (maple syrup or agave nectar to veganize if you're hard-core)
• 2 teaspoons soy sauce
• 2 cups chickpeas, cooked
• 2 tablespoons peanuts, unsalted, chopped
• 2 tablespoons cilantro, fresh, minced

Directions:

Cook pasta according to package directions. Meanwhile combine all other ingredients except peanuts and cilantro in a large bowl and microwave for 1 minute or until heated through. Mix sauce with pasta, garnish with peanuts and cilantro and serve.


Note: To make this a complete meal, you can add cooked carrots or a bag of frozen stir-fry vegetables to the mix. You might want to 1.5 times or double the sauce ingredients if you're adding a lot of veggies. Yum!