Vegan Chickpea and Vegetable Pasta

Vegan Chickpea and Vegetable Pasta is a super-simple two pot meal that demonstrates how eating vegan is not only nutritious, but quick and easy.

What’s in this?

Roasted red bell peppers are not only eye-pleasing, they’re conducive to eye health. They contain lutein and zeaxanthin, carotenoids benefitting eye health. They are also high in fiber, immune supporting Vitamin C, and antioxidants.

Sun-dried tomatoes contain lycopene, an antioxidant that benefits heart health and protects against sun damage. It may also help fight age-related macular degeneration. They are also rich in vitamins A and C.

Chickpeas have protein and fiber that can stabilize blood sugar levels, which can affect mood swings in perimenopause. They also contain folate, a B vitamin that also helps regulate mood.

Olive Oil contains healthy fats, supports hormonal balance and provides a satisfying feeling of fullness.

Nutritional Yeast is a vegan staple; and a source of B12, folate, and fiber.

Broccoli contains Vitamin C for immune support, folate, vitamin K for bone health, and fiber for digestion. It also has manganese, iron, and potassium.

Frozen broccoli might be healthier than store-bought, depending on your access to locally grown produce. It’s flash-frozen after harvest, preserving its fiber, vitamin C, vitamin K, iron, and potassium content. And chickpeas provide protein. 

Most brands of dried pasta are vegan unlike the perishable counterparts found in the grocer’s refrigerator section.  

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Vegetable and Chickpea Pasta

Yield: 3

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 8 oz Angel Hair Pasta
• 2 tablespoons sundried tomatoes, minced
• 2 tablespoons roasted bell pepper, minced
• 1 cup frozen broccoli spears
• 1/4 cup nutritional yeast
• 1/2 small onion, minced
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon herbs de Provence
• 15 oz of chickpeas
• 3 tablespoons Mina olive oil

Instructions

1. Salt pasta water, add pasta, and cook according to package instructions.
2. Add olive oil, garlic, and onions to medium-high heat with salt, herbs de Provence, and garlic powder.
3. Saute for five minutes.
4. Add chickpeas, broccoli, sundried tomatoes, and roasted red bell pepper.
5. Lower heat to medium and cook for 10 minutes.
6. Remove pasta from the water and add directly to the pan with other ingredients.
7. Add half a cup of pasta water and cook for another ten minutes.

Recommended Products

Mina Extra Virgin Olive Oil

Cento Sun Dried Tomatoes

Nutritional Yeast Flakes

Nutrition Facts

Calories

669.75

Fat

19.09 g

Sat. Fat

2.57 g

Carbs

102.41 g

Fiber

14.96 g

Net carbs

87.45 g

Sugar

11.38 g

Protein

24.28 g

Sodium

417.52 mg

Cholesterol

0 mg

vegan, chickpeas, broccoli, sun-dried tomato

dinner, lunch, brunch

Italian, African American, Vegan