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Hello. For the Chorizo and Chickpea Stew, does the spaghettini need to be cooked before the shallow frying stage? Or do I put the dried pasta in without prior cooking? Thanks.
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Nigella's Chorizo And Chickpea Stew (from KITCHEN) is a quick dish that is made using mainly storecupboard ingredients. It is accompanied by bulgur wheat that is studded with small pieces of vermicelli pasta (or spaghettini, which is very slim spaghetti).
The pasta is not cooked before it is fried. Frying the dry pasta until it is slightly scorched helps to add a toasty flavour to the bulgur wheat. It also helps to stop the pasta from becoming mushy when it is cooked with the bulghur wheat and instead the pasta adds some extra texture. It may sound unusual, but bulgur pilaf with vermicelli is a very popular dish in countries bordering the eastern part of the Mediterranean sea.
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