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
Ingredients1/2 + 1 tbsp olive oil1 onion, thinly sliced4 cloves of garlic, minced2 peppers, thinly sliced1/2 tsp salt1/2 tsp freshly cracked pepper1 1/2 cups cooked chickpeas 1/4 cup fresh basil, choppedcooked pasta
DirectionsHeat 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.
