It’s Purim and according to the L.A. Times, Queen Esther was vegan. Honor her by making this delicious pasta dish!
Noodles with Cabbage, Poppy Seeds & Pepitas (adapted from the L.A. Times)
1 box quinoa spaghetti
1 medium onion
1/2 head green cabbage
S and P
1 cup cooked chickpeas
1 heaping teaspoon dried parsley
3 teaspoons poppy seeds
1/4 cup toasted pepitas (pumpkin seeds)
1/2 cup chickpea cooking water
1/2 cup pasta cooking water
Preheat the oven to 350. Spread the pepitas on a baking sheet and toast for 10 minutes.
Slice the onion into semi-circles and saute in olive oil and salt. Slice the cabbage into long slices and add to the onions when they are translucent. Season with salt and pepper and cook on medium heat for 20 minutes.
Get the pasta going.
Add the chickpeas, parsley and poppy seeds to the mixture and mix to combine. Add most of the pepitas, saving some for garnish. Scoop out 1/2 cup of pasta water and add it to the mixture. (I added 1/2 cup chickpea cooking water too but you can use more pasta water.)
Add the pasta into the mix and toss very well to combine.
Serve topped with pepitas. Enjoy!