Back to chickpea pasta

Delightfully tasty chickpea vermicelli

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Source of protein

2-4 portions


Ingredients: chickpea flour (50%), tapioca starch, stabilizers (xanthan gum, guar gum), antioxidant (E306)

Size: 200g

gluten free

egg free

Átlagos tápérték 100g termékben
Energy 1500 kJ/355 kcal
Fat 3,2 g
of which saturates 0,5 g
Carbohydrate 67,0 g
of which sugars 1,7 g
Fiber 7,6 g
Protein 10,7 g
Salt 0,24 g

Recipe suggestion

Kitti’s Japanese style soup

4 people


  • 110 g shiitake mushroom spoils
  • 1 garlic
  • 1 tsp ginger
  • lemongrass
  • ground coriander
  • 4 cups beef broth base
  • 1 tsp soy sauce

More ingredients:

  • 200 g Kitti’s chickpea pasta
  • 340 g vegetables
  • 110 g shiitake mushrooms
  • 450 g beef sirloin cut into thin
  • 110 g tofu
  • green onions

Cook the vegetables and set them aside. With the exception of soy sauce, put all the soup ingredients in a saucepan and bring to a boil, then reduce the heat and cook for 15 minutes. Filter the soup through a fine-mesh filter and discard the solids. Add soy sauce to taste. Finally, boil the soup again, add the mushroom heads and cook for 1 minute. Add the beef and cook for about 5 minutes. Add the tofu and thinly sliced ​​green onions and cook for another 1-2 minutes. Serve with boiled vermicelli and egg.

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Meet Kitti, our co-creator for chickpea pasta.

This pasta is so good :) xxx Kitti

Kitti loves experimenting in the kitchen. “I find it amazing how pasta can be used in so many ways.

Besides cooking, aerial silk is another one of her passions. The smell and taste of her grandmother’s pancakes are one of her favorite childhood memories.

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