Sunday, April 10, 2016

Chickpea and Veggie Pasta


This is pretty much my go-to meal when I need food fast! There's protein from the chickpeas, veggies, and carbs. Plus, it's pretty satisfying. 

Pasta dishes are so simple and offer the perfect opportunity to clear out the fridge. 



For some reason pasta without tomato sauce reminds me of Summer. Oh, how I long for Summer!! Who's with me? Our Winter wasn't thaaat bad but we're getting a second wind of Winter weather right now and I am not pleased. Oh well. This pasta will make it all better :)

Pasta and Veggies
Ingredients
1/2 + 1 tbsp olive oil
1 onion, thinly sliced
4 cloves of garlic, minced
2 peppers, thinly sliced
1/2 tsp salt
1/2 tsp freshly cracked pepper
1 1/2 cups cooked chickpeas 
1/4 cup fresh basil, chopped
cooked pasta

Directions
Heat olive oil in medium-sized frying pan on medium-high heat. Add onion and saute for 2-4 minutes or until translucent. Add garlic and cook until fragrant. Place peppers in pan and cook for 8-10 minutes, stirring every once in a while. Toss in the chickpeas, mix about to distribute and heat through, roughly 2-3 minutes. 

Remove from heat, add to pot of cooked and drained pasta. Mix in the basil with 1 tbsp olive oil and stir to evenly distribute. 

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