Meatless Monday 12/12/11

Mexican Pasta Toss Yolanda’s way

Hint: Please read through this all the way, before you ever begin preparing...a step needs to be done before beginning this dish if you make it the way I did.

1/2 box whole wheat pasta
2 tablespoons grape seed oil
2-4 cloves of garlic, chopped (we like garlic!)
1 white onion, chopped
2-3 peppers of any kind, chopped (I used a combo of red bell pepper ,and a jalapeno)
1 tsp of ground cumin
½ tsp of cayenne pepper
salt and pepper
15 oz can of crushed or petite diced tomatoes
1 15 oz can black beans, rinsed
Mama Pea’s Roasted Chickpeas for Taco’s (recipe to follow)
Additions to add after having cooked pasta and veggies:
Fresh cilantro, roughly chopped or torn (Bill is not fond off cilantro, so I put it on my plate at the table)

Drizzle of olive oil

Lime juice

First put together the Roasted Chickpeas and then if you have time, let cool.

Roasted Chickpea’s for Tacos
2 t. chili powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. dried oregano
1 1/2 t. ground cumin
1 t. sea salt
1 T. lime juice
2 T. water
One 14 oz. can of chickpeas, drained and rinsed

Preheat oven to 375 degrees. In a large bowl, combine chili powder, garlic powder, onion powder, oregano, cumin, salt, lime juice and water. Add chickpeas and marinate for at least 30 minutes.
Place chickpeas on a baking sheet that has been sprayed with cooking spray. Bake for 20-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.

Cook pasta according to directions on package. While pasta is cooking, heat grape seed oil in a large non stick skillet and add garlic and onion. Cook for a minute or so, then add peppers & seasonings. Cook for about 4-5 minutes until softened but still crisp. Add tomatoes and black beans; heat through.

When pasta is just done, transfer it to skillet using a slotted spoon. Some of the pasta water will go along with the pasta and that is a good thing. Add cilantro to pasta, gently toss pasta with the vegetables, taste for salt and pepper, and add an additional drizzle or two of olive oil, and lime juice. Serve warm, room temperature, or chilled with a squeeze of lime.

Original source: Aggie’s Kitchen, Mama Pea